Filled with great entertaining ideas and personal anecdotes, she hopes to inspire you to open your house for family and friends over and over again.
A recipe from Victoria Amory: Clams with Chorizo
2 tablespoons olive oil
1 pound chorizo sausage, sliced into thin rounds
4 cloves of garlic, peeled and chopped
1 cup white wine
3 pounds small Manila, littleneck or cherrystone clams
1/2 cup finely chopped parsley
Sea salt
Place the clams in a large bowl filled with salted water. Let sit for about 30 minutes, or until it is evident they have released their sand. Repeat a couple of times until there is no sand in the bowl.
In a large sauté pan with a tight-fitting lid, heat the olive oil over medium heat. Add the chorizo and cook until softened and the sides begin to turn crispy. Add the garlic and cook until fragrant, about 1 minute. Add the white wine and deglaze the pan by scraping the bottom to release all the bits. Raise the heat to medium-high, add the clams (do not overcrowd) cover and cook, shaking the pan once in a while until the clams open, 5 to 8 minutes. Transfer the clams and broth to a large, shallow serving dish. Just before serving toss the clams with the parsley. Serve with toasted baguettes to mop up juices.
Serves 6
.jpg)
