“Beer-steamed littleneck clams is a quintessential New England treat. Chorizo deepens the flavor of the dish, and adding toasted bread to sop up the sauce is a must.” –Chef Jeremy Sewall


  • 20 littleneck clams, washed well
  • 1 tablespoon garlic, minced
  • 2 tablespoons canola oil
  • 10 ounces local beer (pilsner or lager preferred)
  • 3/4 cup chorizo, sliced
  • 2 tablespoons parsely, chopped
  • 2 tablespoons butter
  • 1 teaspoon lemon juice
  • 4 slices of bread, grilled
  • Salt and pepper to taste


  1. Preheat the Hot Wok Pro™ (setting 8 to 10), warm the canola oil and then add the garlic.
  2. Sauté the garlic until it begins to color very lightly.
  3. Immediately add the clams, chorizo, and beer. Cover the wok and keep covered until the clams begin to open, about 8 minutes or so.
  4. When the clams open, place them in 4 bowls, leaving the liquid in the wok.
  5. Increase the heat (setting 13 to High Sear), bring the liquid to a boil, stir in the parsley, butter, and lemon juice, and season with salt and pepper.
  6. Spoon the liquid over the clams and top with grilled bread.