• Eunji Han

Spicy Clams with Kimchi & Chorizo

Using local ingredients, makes me the happiest. In this delicious clam appetizer, we are featuring the lovely Taylor Shellfish manilla clams and fresh chorizo from my local butcher, Don & Joe's in Pike Place Market.


  • 1 lb. of Manilla clams from Taylor Shellfish Farms (feeds 2 people as an appetizer, increase as needed)

  • 2 Tbsp unsalted butter

  • 1/2 lb. of fresh chorizo

  • 1 handful of kimchi (about 8 oz.), chopped

  • 4 ounces Rainier Beer (a local Seattle favorite) or white wine

  • Toasted bread or bowl of rice, for serving


  • Clean the clams by soaking them in salted water for about an hour. Make sure to scrub them well before as well. Rinse them after an hour in the salted water.

  • In a large cast iron oven, melt the butter over medium heat. Add the fresh chorizo and cook for about 6 minutes, breaking up the sausage.

  • In the meantime, chop up the kimchi.

  • Add the clams to the pot and add Rainier beer. Cook uncovered for about 2 minutes and then stir in the chopped kimchi.

  • Increase the heat too high; cover the pot to steam the clams for about 5 minutes or until the clams open.

  • Serve the clams hot with toasted bread or rice and garnish of your choice (cilantro featured below).

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