At this point in the season, I think we can all say we have had our fair share of the classic cheeseburger and steamers (while they are rightfully adored) this summer. To bring some spice to these classics, Chef Eric Miller of Rita Cantina has enlisted beloved Chorizo to put an original twist on these dishes while still achieving those same feel-good flavors and effects. Try this recipe over the holiday weekend.

Chef Eric’s original Chorizo Clams are served with Little Necks, Chorizo, Serrano, and Monopolio Clara. The dish offers an exciting twist on your classic steamers by bringing in a flavor of spice and savory from the chorizo and serrano. The spicy Chorizo Burger is served with Meltin Jack, Jalapeño Onions, and Abobo Ketchup alongside Chili Spiced Fries, providing a flavorful patty of meat with toppings to match.

These dishes are a crowd-pleasing yet impressively unique choice for an end-of-summer barbecue, to spice up classic servings and send off the warm weather. Does either dish seem like a fit for anything you might be working on? Happy to share the full recipe for either dish if you are interested – just let me know! Top-line details below on the adored family-owned restaurant in East Hampton Springs.

SPICY CLAMS & CHORIZO WITH CHILIS AND MODELLO / INGREDIANTS

12 LITTLE NECK CLAMS
4 OUNCES SPICY FRESH CHORIZO
1 OUNCE SLICED GARLIC
1 OUNCE SLICED SHALLOTS
1 OUNCE MICXED SLICED JALEPENOS & SERRANO PEPPERS
1 OUNCE CHOPPED FLAT PARSLEY
2 OUNCES EVOO /FOR SAUTE /
6 OUNCES MODELLO BEER FOR DEGLAZING OPENING OF CLAMS

METHOD

PUT OLIVE OIL INTO HEATED PAN /ADD CHORIZO AND BROWN/ ADD GARLIC, SHALLOTS, MIXED PEPPERS/AND LIGHTLY BROWN/ ADD CLAMS / ADD BEER/ COVER PAN AND LOWER HEAT TO OPEN THE CLAMS / WHEN ALL THE CLAMS ARE OPEN REDUCE SAUCE TO THICK SOUP CONSISTENCY / PLACE ALL THE CLAMS IN YOUR SERVICE BOWL /POUR CHORIZO SAUCE OVER THE TOP/ SPRINKLE ON PARSLY/ SERVE