Summer Stew with Maine Mahogany Clams

From Sarah Leah Chase: As much as I love clam and fish chowders, I almost never make or eat them during the summer months unless it is an unusually cold or rainy day. Instead, I prefer to make a lighter sort of deconstructed chowder with less rich and creamy liquid and more vivid vegetable accents.

Summer Stew with Maine Mahogany Clams, Corn, and Fingerling Potatoes

Serves 4

INGREDIENTS

• 2 pounds fresh Maine mahogany or littleneck clams
• 12 fingerling potatoes
• 3 tablespoons extra virgin olive oil
• 4 ounces Spanish chorizo, cut 1/4-inch dice
• 1 medium-size onion, peeled and chopped
• 4 cloves garlic, peeled and chopped
• Kernels from 2 ears fresh local corn
• 8 ounces local larger-style beer
• 2 1/2 tablespoons minced fresh cilantro, flat-leaf parsley, or slivered basil

INSTRUCTIONS

1. Rinse the clams under cold running water to dislodge any grit clinging to the shells. Should they be especially gritty, give them a gentle scrubbing with a clean dish brush. Set the clams aside briefly.
2. Place the fingerling potatoes in a small pot and add water to cover. Let come to a boil over medium-high heat and then let the potatoes simmer until tender, 12 to 15 minutes.
3. Meanwhile, heat the olive oil in a large, straight-sided skillet over medium heat. Add the chorizo and cook until slightly crisp, about 5 minutes. Add the onion and garlic and cook until the onion is soft and translucent, about 7 minutes. Add the corn and cook until crisp-tender, 3 minutes.
4. Once the fingerling potatoes are tender, drain them, cut them in half lengthwise, and add them to the skillet with the chorizo. Pour in the beer and give everything a stir.
5. Arrange the clams (no need to soak them) evenly over the top of the chorizo mixture, cover the skillet, increase the heat so the beer comes to a gentle boil, and cook the clams until they open, 5 to 6 minutes. Discard any clams that have not opened, then scatter the herb of your choice in and around the clams. Serve the stew at once in shallow bowls.

New England Open-House Cookbook by Sarah Leah Chase

From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer. In New England Open-House Cookbook, Sarah draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had.

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