Littleneck Clams and Mussels in Spicy Tomato Broth

So for this seaside dinner, hosted by Walrus and Carpenter in July 2016, he sourced nearly every ingredient from producers within a 50-mile radius. Yet the resulting menu hopscotches the globe, incorporating Southeast Asian and Argentine influences – not to mention Rojas’ own Mexican roots. Turns out big flavors pair perfectly with the bounty of the country’s smallest state. Read more about Rojas’ ocean-to-table dinner at Rhode Island’s Walrus and Carpenter in “On Ninigret Pond” from the Summer 2017 issue of Modern Farmer. And don’t miss his other recipes, either!

Littleneck Clams and Mussels in Spicy Tomato Broth

Rojas gently steamed shellfish from North Kingstown’s American Mussel Harvesters in a garlicky stew of tomatoes from Schartner Farms in Exeter.

3 tbsp olive oil
4 links fresh Mexican chorizo (about 1 lb) sliced into 1/2-inch coins
1 large yellow onion, diced (about 2 cups)
2 jalapeños, seeded and diced
6 cloves garlic, minced
2 tbsp smoked paprika
32 oz crushed tomatoes (1 can)
6 medium tomatoes (about 1.5 lbs), such as Romas, chopped
3 dozen little neck clams, scrubbed
3 dozen missels, scrubbed
juice of 2 limes
2 tbsp kosher salt
2-3 tbsp fresh micro cilantro or chopped Italian parsley (for garnish)
Pan con Tomate (recipe linked below)

In a large pot, heat oil over high heat and sear chorizo, flipping once, until lightly browned, 4 to 5 minutes
Remove from pan with a slotted spoon and reserve. In the same pot, sauté onions, jalapeños, and garlic until onions are translucent, about 3 minutes
Stir in paprika and sauté 3 minutes more
Add crushed and chopped tomatoes and bring mixture to a boil. Reduce heat to low and simmer for 45 minutes
Add clams and mussels and continue simmering until shellfish open. Season with lime juice and salt
Transfer to a large bowl and garnish with cilantro or parsley; serve immediately with Pan con Tomate (recipe here)

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