Clams With Spanish Sausage
By: Sheri Wetherell
Published: September 7, 2009

I had images of barbecuing all weekend, kicking it in the sun while languidly listening to the waves lap against the side of our boat, reading my Kindle and favorite food mags. But instead of sun we got rain. Lots of rain. And wind. (Give me a moment to dab my eyes). Mean Mother Nature waylaid those grand plans (can't you go down to the fires in LA where they need you?), and we've been stuck inside like it's already fall. Instead of barbecuing we've been cooking up an International storm indoors. Last night, inspired by his days long ago in Spain, Barnaby created a fabulous forget-about-barbecue meal that made us feel like we were sitting in a Madrid cafe. The day before, we made the picturesque trek over to Taylor Shellfish in Shelton, WA and picked up an assortment of oysters, mussels and clams. On our way home we stopped off Pike Place Market for chanterelle mushrooms and a visit to The Spanish Table for chorizo. Off to our warm and dry shelter for dinner! Barnaby gently sweated some garlic in olive oil then cooked the chanterelles, topping them with freshly chopped parsley. In another pot, he sauteed slices of the smoky, bold chorizo with tender fingerling potatoes. Adding white wine and bay leaves he simmered the clams into a dish known in Spanish as Almejas con Chorizo. The aroma alone was enough to make you want to dance the Flamenco.

We served it up with a warm rustic bread, tender green salad, a good Rioja, and even better company. Go to Foodista for the recipe:

Comments:
dreama

This is an outstanding photo of some wonderful looking food!!! yum yum
Charles Ravndal

Another scrumptious dish! This actually pique my interest in cooking seafood meal again.