Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
1 1/2 cups 1/4-inch-dice chorizo or 1/4 pound ground sausage
2 large leeks, white part julienned
2 pounds cockles or small littleneck clams, purged overnight in cornmeal/pinch salt solution
3 tablespoons red Thai curry paste
1 cup white wine
1/2 cup buttermilk
Juice of 2 limes
2 cups cooked orzo
Kosher salt and freshly ground black pepper to taste
Canola oil
Directions
In a stock pot coated lightly with oil over medium-high heat, add chorizo, leeks, cockles (discard any open cockles) and curry paste and saute about 2 minutes, and season. Deglaze with wine and cover; cook for 6-8 minutes. Add buttermilk, lime juice and orzo, stir to combine and check for seasoning. Serve, discarding any unopened cockles.
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