In memory of Anthony Bourdain, who died on June 8, 2018, this recipe for Clams with Chorizo, Leeks, Tomato and White Wine is adapted from Appetites: A Cookbook by Anthony Bourdain and Laurie Woolever.
Who was Anthony Bourdain?
Anthony Bourdain was a renowned chef, bestselling author and award-winning television personality. A 1978 graduate of the Culinary Institute of America, Bourdain ran several restaurants in New York and ultimately established himself as an executive chef at Brasserie Les Halles in 1998. In addition to being an accomplished chef, Bourdain was a gifted culinary writer with several bestselling cookbooks to his name. Among his most famous is Kitchen Confidential: Adventures in the Culinary Underbelly, which was originally published in 2000, and although intended for the culinary industry had enormous mass appeal.
Anthony Bourdain at the 73rd Annual Peabody Awards By Peabody Awards licensed under CC BY 2.0
Bourdain’s resume also includes several popular television ventures. In particular, in 2013 he reached widespread fame with the CNN series, Anthony Bourdain: Parts Unknown, which depicted his travels to destinations rarely visited by American television, including Cuba and Spain, and his exploration of their respective cuisines, cultures and human conditions.
Source: Biography.com
If I am an advocate for anything, it is to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody. Open your mind, get up off the couch, move. – Anthony Bourdain
Anthony Bourdain’s death left us and the world heartbroken. Our deepest condolences to his family, friends and loved ones. ❤
Recipe ✏
Clams with Chorizo, Leeks, Tomato, and White Wine
2 tablespoons of olive oil
6 ounces of Sobrasada* chorizo, casing removed, thinly sliced and then cut into 1-inch pieces
1 large leek (white part only), trimmed and thinly sliced (about 1 ½ cups)
4 garlic cloves, peeled and finely chopped
1 cup dry white wine
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper to taste
2 dozen large (or 3 dozen medium) littleneck clams, scrubbed
Crusty bread for serving
In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo and cook, while stirring, until the chorizo has rendered its fat and is crisp and browned at the edges. Reduce the heat to medium if the chorizo starts to brown too quickly (3 to 4 minutes).
Add the remaining 1 tablespoon of olive oil, leeks and chopped garlic, and cook, while stirring, until the vegetables are tender (about 4 to 5 minutes).
Stir in the wine, increase the heat to high, and cook until the wine is reduced by half. Stir in the tomatoes, add salt and pepper to taste and let the mixture come to a boil. Working in batches, add the clams to the pan in a single layer, cover the pan and cook until the claims have opened. As the clams open, use tongs to transfer them to a plate and add uncooked clams to the pan in their place. Add the plated clams back into the sauce when finished. Discard any unopened clams.
Serve in a shallow bowl with crusty bread on the side.
*Sobrasada chorizo is a soft chorizo from Mallorca, Spain. It can be obtained at specialty Spanish or Latin markets or online from vendors of Spanish products, such as La Tienda. If not available, another soft chorizo may be substituted.
