By Jill Lightner
Photography by Amy Johnson Photography
Cider is as wonderful to cook with as it is to drink, and it’s divine when used with pork and shellfish—in this case with the Appely Doux, from ÆppelTreow Winery & Distillery, a methôde champenoise cider with a bright, floral acidity and plenty of bubbles.
Clams and Chorizo with Sweet Peas and Leeks
Recipe by Chef Paul Zerkel of Goodkind, Milwaukee, Wisconsin
2 tablespoons unsalted butter
1 leek, diced and well rinsed
1 bunch of Italian parsley, minced, divided use
2 ounces Spanish chorizo, thinly sliced
3 pounds Manila clams, rinsed, scrubbed and soaked in salt water for 1 hour
1 cup ÆppelTreow Appely Doux
Salt and pepper to taste
1/2 cup fresh sweet peas (frozen is optional)
1 baguette, sliced in half lengthwise and buttered
Preheat the broiler. Set a large pot over medium heat and add butter. Add leeks, chorizo and half the parsley. Sauté until leeks are soft and chorizo is a little crispy, 4 to 5 minutes. Adjust heat to medium high. Add clams and stir gently, so they are well coated. Add cider, salt and pepper, and adjust heat to medium low. Cover pot and simmer until clams open, about 5 minutes. Add peas during the last minute.
While clams are steaming, place baguette in the broiler and toast until brown. Slice. Pour clams and broth into a shallow bowl. Garnish with remaining parsley and serve with hot bread.
This story originally ran in the 2014 summer/fall issue of CIDERCRAFT. For more stories like this, click here for a print subscription.