Half & Half


Half & Half


Half & Half


Yucca Fries with Clams & Chorizo



  • For the Yucca Fries:
  • 2 pounds yuca root, fresh
  • 2 cups vegetable oil, for frying
  • Dash of kosher salt
  • .
  • For the Clams:
  • 24 little neck clams
  • 1 link Spanish/Portuguese Chorizo [see note 1] diced (¼ cup)
  • 2 tablespoons olive oil
  • ½ cup minced shallots
  • 4 cloves garlic thinly sliced
  • 4 anchovy filets in oil, chopped
  • 4 tablespoons unsalted butter
  • ¾ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 cup fish stock OR shrimp stock
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly chopped parsley
  • .


For the Yucca Fries: Peel the yucca using a sharp paring knife. Cut the yuca into large pieces and remove the fibrous inner core of the root. Bring a large pot of salted water to a boil and cook the yucca until it starts to turn translucent and can be pierced easily with a fork, about 18 to 20 minutes. Drain thoroughly. Check yucca for any remaining fibrous pieces and remove them. Cut the yuca root into thick rectangular wedges. Heat 2-inches of vegetable oil in a heavy frying pan or Dutch oven over medium-high heat. Once the oil is hot (ideally 350 F), fry the yucca in batches, turning occasionally, until golden brown. Carefully remove the yucca from the pan with a slotted spoon or wire skimmer and place onto a paper lined plate. Sprinkle the yucca fries with kosher salt. Serve hot with the Chorizo and Clams. For the Clams: To prep the clams, place them in a colander and place the colander in a larger bowl. Fill the bowl with fresh cold water until all the clams are submerged. Allow the clams to sit in the cold water for 30 minutes to purge the sand from inside their shells (adding a tablespoon or so of baking soda can speed up this process). After 30 minutes, remove the colander from the bowl and gently scrub each clam to remove any remaining grit or sand. In a pot or high walled skillet, over medium heat, add the olive oil and the diced chorizo. Sauté the chorizo for 4-5 minutes until it begins to brown. Add in the minced shallot and thinly sliced garlic, sauté for another minute until fragrant. Add in the unsalted butter, anchovy filets, and crushed red pepper flakes. Mix all ingredients until anchovies’ dissolve, about 3-4 minutes. Pour the wine into the pan and deglaze, scraping up the browned bits on the bottom of the pan. Allow the wine to reduce by half, about 3 minutes. Pour in the stock and add the lemon zest. Stir to combine all ingredients. Allow the broth to come to gentle boil and carefully nestle the clams into the broth. Cover with a tight fitting lid and allow the clams to steam in the brothfor 4-5 minutes, or until the clam shells open up. Every few minutes give the pan a shake to help stimulate the clams. Once the clams are finished cooking, remove the lid and sprinkle with the fresh parsley and serve immediately. Using a ladle, ladle broth and clams into a bowl and serve with fresh lemon wedges and the Fried Yucca.