Taste of Tacoma is coming up and features over 40 restaurants, food trucks, handcraft and artisan vendors, beer and wine tastings, and plenty more. To give us a preview of just one of the delectable dishes you'll find at the event is Chef Justin Grisham of Steamer's Seafood Cafe, who is cooking up Chorizo Pepper Clams.
Emerald Queen Casino's Taste of Tacoma, presented by BECU, will be held June 22- 24 at Point Defiance Park. You can visit the event on Friday and Saturday 11 A.M. - 9 P.M. and Sunday 11 A.M. - 8 P.M. Admission is free!
Chorizo Pepper Clams
- 12oz Manila Clams (washed)
- 1oz Bell Peppers (finely diced)
- 1oz Sherry
- 3oz Clam Juice
- 1tsp Garlic (minced)
- 1oz Butter
- 2fl oz Heavy Cream
- .5oz Tequila (we use Jose Cuervo)
- 1 wedge Lime
- 2oz Chorizo Sausage (precooked)
Procedure:
Place clams, peppers, sherry, clam juice, garlic, butter, heavy cream, Chorizo, and Tequila in a small pot. Cover and Cook until clams are done (Discard any unopened clams).
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