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Chef Chris Parsons
James Beard House Dinner

Chef Parsons of the new Steel and Rye in Lower Mills, Milton, MA gives a creative flair to the fresh, local seafood and produce he features.

Chef Parsons presented this dish at his October 2009 James Beard House Dinner.

Chris Parsons restaurant, Steel and Rye
clams in water

Salt Roasted Wellfleet Clams with Oregano Mojo and Spanish Chorizo Breadcrumbs


  • 8 oz. fresh oregano, stems removed, finely chopped
  • 1 cup extra virgin olive oil
  • ¾ cup freshly squeezed lime juice
  • 6 cloves garlic, peeled, split, germ removed, finely chopped
  • kosher salt
  • white pepper, freshly ground

Combine all ingredients thoroughly 24 hours in advance. Store covered in refrigerator until ready for use. Can be prepared up to 7 days in advance.


  • 1 cup celery, small dice
  • 1 cup onion, small dice
  • 1/2 cup extra vingin olive oil
  • 2 Tbsp, kosher salt

Combine all ingredients in heavy pan and slowly simmer over low heat for 90 minutes stirring occasionally. Store covered in refrigerator until ready for use. Can be prepared up to 7 days in advance.

Chorizo Bread Crumbs

  • 1 lb unsalted butter
  • 1 package palacios air dried Spanish chorizo, small dice
  • 3 Tblsp. soffritto
  • 7 each day old sourdough rolls, torn
  • kosher salt
  • white pepper, freshly ground

Melt butter over low heat in sauté pan. Add diced chorizo and slowly render down for about 5 minutes. Add soffritto and fold in bread. Season. Shake and stir until the bread begins to soften and absorb the butter. Transfer to Robot Coupe and pulse until well chopped and homogenous. It should still be somewhat chunky. Transfer to refrigerator to cool and harden.

To Complete:

  • 24 each Wellfleet Littleneck Clams
  • kosher salt
  • 4 each half inch thick center slices of lemon, seeds removed

Preheat oven to 450 degrees. Pour a ¼ inch layer of kosher salt in a sauté pan and place in the oven. Carefully rinse and open clams discarding the top shell. Remove any pieces of shell that may have broken and disconnect the clam from the base of the shell. Place the opened clams on a sheet pan. Spoon a ¼ tsp. of your Oregano Mojo onto each clam. Next neatly crumble the chorizo breadcrumbs over the clams trying to evenly cover the clam. Place the clams onto the preheated salt and roast for 7 minutes. Meanwhile, sear you lemon slices over high heat with olive oil to caramelize. Split into half moons and pierce with cocktail fork. Remove the clams from the oven and serve on a bed a freshly warmed kosher salt. Arrange the lemons around the clams. Lastly, quickly flash with a torch and serve.

Text-only Version of Chef Parson's Recipe