Chorizo with Clams
Learn to make The Hungry Cat restaurant’s signature dish!

Ingredients for the main dish:

  • 1 1/2 Cup Mexican chorizo (soft)
  • 1 Cup Soffrito (olive oil braised peppers, onions and garlic)*
  • 60 pc Manila Clams
  • 1 1/2 C cooked Garbanzo beans
  • 1 Cup braised black kale (Tuscan kale)
  • 2 1/2 Tbsp extra virgin olive oil
  • 1 qt sherry
  • 2 Cups chicken stock
  • 2 Tbsp butter
  • 1 Tbsp chopped parsley juice of 1/2 a lemon
  • 2 Tbsp aioli
  • 4 thick slices of grilled bread
  • Salt and pepper

Ingredients for the Soffrito:

  • 1 qt chopped red peppers
  • 1 qt diced white onion
  • 1 pint sliced garlic
  • 2 qt sherry, 1 pint extra virgin olive oil
  • salt & pepper, 1 Tbsp smoked paprika
  • 1 Tbsp hot paprika
  • 2 chili d’ arbol
  • 1 sprig rosemary


  1. Heat a heavy gauge saucepan on medium heat
  1. Add the chorizo, render until it’s cooked. Add the soffrito, let cook.
  1. Add the beans and the kale. Add the clams, deglaze w/ sherry. Cover and let sherry reduce by 3/4.
  1. it should take 3-4 minutes for the clams to open. Add the chicken stock and butter, reduce heat.
  1. Season w/ salt and pepper, add lemon juice.
  1. Taste for seasoning, finish w/ parsley. Serve in a bowl with the aioli on top and grilled toast.

Directions for the Soffrito:

  1. In a heavy gauge pot, heat 3 T extra virgin olive oil, add the chili and rosemary. Cook for 1 min.
  1. Add the onions, garlic and peppers. Sweat.
  1. Add the sherry. Reduce until dry. Add the paprika, season and add the remaining extra virgin olive oil.
  1. Cook on low heat for 2 hours.

Directions for Garbanzo Beans:

  1. Soak dried garbanzo beans over night
  1. Heat a heavy gage sauce pan, add minced onion and garlic, 1 chili d’arbol and 1 sprig rosemary
  1. Add the beans. Deglaze w/ sherry. Reduce until dry. Add enough chicken stock or water to cover.
  1. Simmer beans until they are soft. Season as you go along.

Directions for Tuscan black kale:

  1. Remove the rib from the kale, blanch the kale in salted water.
  1. Remove and squeeze all the water out.
  1. In a heavy gauge pot, add extra virgin olive oil, chili, and rosemary; sweat, add sliced onion and garlic.
  1. Cook until translucent. Add the kale, season as you go, add more extra virgin olive oil and braise kale in oil on low heat.
  1. The kale will suck up the extra virgin olive oil; keep adding when it gets dry. Cook for about an hour until the kale is soft.

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