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Steamed Little Neck Clams with Chorizo and Sweet Potatoes

Name: Steamed Little Neck Clams with Chorizo and Sweet Potatoes
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 2 large of sweet potatoes, peeled and diced; 1 Tbsp of cornstarch; 1.5 tsp of extra-virgin olive oil; 0.13 tsp of cayenne pepper; 0.13 tsp of paprika; 0.13 tsp of salt; 0.13 tsp of freshly ground black pepper; 50 of little neck clams, cleaned; 4 Tbsp of unsalted butter; 3 cloves of garlic, minced; 1.5 Tbsp of drained capers; 2 Tbsp of thinly sliced Spanish cured chorizo; 2 Tbsp of sliced scallions; 1 of lime, cut into wedges, for serving; 0 of Toasted bread, for serving

Carlene Thomas RDN

October 15, 2021

Even if you think you’re not a clam lover, this recipe will change your mind. It did for me! The steam function on the Anova Precision Oven gently cooks the clams in a single even layer so that you can easily tell which open and which don’t. Plus, the high heat fan settings turn sweet potatoes nice and crisp. All together, this method creates a balanced dish that brings more bright, intense flavors than a standard butter- and herb-flavored seafood dish. Note: This recipe works best when there’s some airflow underneath the clams. This recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, placing a wire rack over a sheet pan works as a substitute.

Serves

Prep Time

00:25

Cook Time

00:45

Steamed Little Neck Clams with Chorizo and Sweet Potatoes

4 (4)

292

Ingredients

2 large

sweet potatoes, peeled and diced

1 Tbsp

cornstarch

1.5 tsp

extra-virgin olive oil

⅛ tsp

cayenne pepper

⅛ tsp

paprika

⅛ tsp

salt

⅛ tsp

freshly ground black pepper

little neck clams, cleaned

4 Tbsp

unsalted butter

3 cloves

garlic, minced

1.5 Tbsp

drained capers

2 Tbsp

thinly sliced Spanish cured chorizo

2 Tbsp

sliced scallions

lime, cut into wedges, for serving

Toasted bread, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 425°F

Heat: Rear

2. Coat Potatoes

Combine the potatoes and cornstarch in a medium bowl. Toss to coat. Drizzle in the olive oil and toss again to coat.

3. Transfer to Pan

Place the potatoes in a single layer on a rimmed sheet pan.

4. Cook

Rack

Transfer to the oven and cook for 20 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 425°F

Heat: Rear

00:20 Timer

5. Flip

Use a spatula to flip the potatoes. This step ensures even crisping.

6. Continue to Cook

Rack

Return the potatoes to the oven and continue to cook until crisp and tender, about 10 minutes. Remove from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 425°F

Heat: Rear

00:10 Timer

7. Season

Sprinkle the potatoes with the cayenne, paprika, salt, and pepper. Set aside.

8. Adjust the Oven for Steaming

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 194°F

Heat: Rear

9. Add Clams to Pan

Spread the clams in an even layer on a perforated pan (see note).

10. Steam

Rack

Transfer the clams to the oven and cook until the clams have fully opened, 15 minutes. (If any clams have not opened in this time, discard. They are unsafe to eat.) Transfer to a large serving bowl.

Sous Vide Mode: On

Steam: 100%

Temp: 194°F

Heat: Rear

00:15 Timer

11. Prepare Sauce

While the clams cook, prepare the sauce. Melt the butter in a small saucepan over medium heat. When the butter is foamy, add the garlic and cook until fragrant, 3 to 5 minutes. Stir in the capers and remove from the heat.

12. Sauce the Clams

Pour the butter sauce over the clams and toss to coat.

13. Assemble and Serve

Add the chorizo, scallions, and sweet potatoes to the bowl with the clams. Toss gently to coat in the sauce. Garnish with the scallions and limes. Serve immediately with toasted bread.