The Chef: Todd ZimmerThe Restaurant: Yaya, MiamiThe Dish: Clams with Chorizo Ingredients:2 oz Extra Virgin olive oil1.5 oz Sliced garlic clove1/2 tsp Calabria chili flakes2 oz Spanish chorizo4 oz Fresh tomatoes (peeled and crushed)2 oz Fresh cilantro (1/2 chopped or ½ for garnish)20 each Little neck clams3 oz White wine1 oz Whole butter1 slice Rustic country bread grilled Method of Preparation: Heat the Extra Virgin Olive oil in the pan. When the oil is hot, add the sliced garlic and cook until it just starts to turn golden brown. Add the Calabria chili flakes and the Spanish chorizo. The chorizo will start to turn the oil red. At this point add the tomatoes, chopped cilantro and clams. Stir to mix well. Add the white wine and cover. Cook covered for about 3 minutes or until all the clams open on their own. If a clam does not open, discard it. Once the clams have opened, remove the clams from the pan to a bowl and place the sauce back on the burner to reduce slightly. Add the whole butter to smooth out the sauce and then pour the sauce over the clams. Top the clams off with the grilled bread and garnish with the remaining cilantro. Yaya Coastal Cuisine7999 NE Bayshore Ct, Miami, FL 33138(305) 967-8020https://www.yayamiami.com/