{"id":1797,"date":"2013-06-02T09:45:40","date_gmt":"2013-06-02T14:45:40","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1797"},"modified":"2013-06-09T10:49:17","modified_gmt":"2013-06-09T15:49:17","slug":"clams-chorizo","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1797","title":{"rendered":"Clams &#038; Chorizo"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/06\/Clams-Chorizo.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1795\" alt=\"Clams &amp; Chorizo\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/06\/Clams-Chorizo-300x223.jpg\" width=\"300\" height=\"223\" \/><\/a><\/p>\n<p>A pair of brilliant dishes I had at the always-outstanding Bistro 7 1\/4 inspired this one simple creation. <a href=\"https:\/\/twitter.com\/chefalex\" target=\"_blank\">Chef Alexander Svenne<\/a>\u00a0constantly amazes me with clean flavours and new spins on classic dishes like his deviled eggs topped with chicken cracklings. As I hadn&#8217;t eaten brains before, on a recent visit, he even cooked up a beautiful off-menu plate of veal brains three ways for me! All were super tasty, by the way.<\/p>\n<p>This dish came as a result of eating 7 1\/4&#8217;s &#8220;Clams &amp; Chorizo&#8221; as well as their mussels with chorizo and peas. Do yourself a favour and visit Bistro 7 1\/4 soon. Order both along with some deviled eggs and a proper Sazerac. You&#8217;ll thank me.<\/p>\n<p><strong>Time: 25 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 tablespoon extra-virgin olive oil<\/address>\n<address>1 onion \u2013 diced<\/address>\n<address>1 clove garlic very finely chopped or crushed<\/address>\n<address>\u00bd teaspoon kosher salt<\/address>\n<address>1 cup dry white wine<\/address>\n<address>1 pinch saffron strands<\/address>\n<address>2 pounds live clams<\/address>\n<address>8 ounces cured chorizo \u2013 diced<\/address>\n<address>\u00bd cup frozen peas<\/address>\n<address>\u215b teaspoon fresh ground black pepper<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a large pot or Dutch oven over medium heat and add the olive oil. When the oil is hot, add the onion, garlic and salt, stirring occasionally for five minutes.<\/p>\n<p>Add the wine and turn the heat to high, bringing it to a boil.<\/p>\n<p>Stir in the saffron, clams and chorizo and return to a boil. Return the heat to medium, cover and cook for five minutes.<\/p>\n<p>Stir in the peas and cook covered for another three minutes.<\/p>\n<p>Remove from heat, sprinkle with the pepper and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/06\/Clams-Chorizo.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A pair of brilliant dishes I had at the always-outstanding Bistro 7 1\/4 inspired this one simple creation. Chef Alexander Svenne\u00a0constantly amazes me with clean&hellip; <\/p>\n","protected":false},"author":1,"featured_media":1795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,7,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2013\/06\/Clams-Chorizo.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1797"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1797"}],"version-history":[{"count":6,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1797\/revisions"}],"predecessor-version":[{"id":1803,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1797\/revisions\/1803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1795"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}