Little Neck Clams, Cannelloni Beans, Chorizo, and Grilled Chicken

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Serves 4
4 chicken thighs trimmed
Kosher salt and freshly cracked pepper
1 pound fresh chorizo
2 tablespoons extra virgin olive oil
4 cloves fresh garlic, peeled and chopped finely
1 small yellow onion, chopped finely
2 stalks celery, washed and cut into small dice
½ cup white wine
2 dozen scrubbed little neck clams
1 quart clam broth
1 cup cooked cannelloni beans
½ cup Italian parsley, roughly chopped

Fire up the grill or use a grill plate on the stove. Season the chicken thighs with salt and pepper and place them skin-side down on a heated grill. Sear until the skin is marked, and turn the thighs over to mark the other side. Place in a preheated 325-degree oven for 15 minutes. Meanwhile, place chorizo on the grill and cook through, turning the sausage every 5 minutes. While the sausage and chicken are cooking, heat the olive oil over a medium flame in a deep pan. Sauté the garlic, onion, and celery until aromas are released. Add white wine and clams. Cover the pot and steam the clams open. Add the clam broth and sliced cooked chorizo (cut into ¼ inch slices) and beans. Gently heat all ingredients without boiling. Divide the broth, beans, clams, and chorizo amongst 4 deep bowls. Top with grilled chicken and garnish with chopped parsley.

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