REDINGTON SHORES, Fla. — The beach area says hello to a new restaurant — Coco Wood Grill in Redington Shores.
While their macadamia nut-encrusted fresh fish is a favorite, another mainstay of their kitchen is Chris’ Clams.
Named for chef/owner Chris Lazorcheck, it’s a take on a Portuguese and Spanish dish — clams and sausage.
While Lazorcheck uses Italian sausage out of the casing, he suggests Chorizo or Andouille for a different, spicy kick.
Lazorcheck and his wife, Jennifer, discovered this area as their children went to school at the University of Tampa, and they fell in love with it.
Chris' Clams
12-15 Cedar Key Little Neck Clams
4 ounces assorted diced peppers (red, green and yellow)
2 ounces diced white onions
6 ounces of sausage, casing removed
1-1/2 cups of chicken stock
Season to taste
3 tablespoons of EVOO
1 French baguette
Directions
- Heat medium sauté pan.
- Add olive oil to hot pan, and add diced onion.
- Sauté for one minute, then add sausage.
- Saute’ sausage and onion together for 3 to 5 minutes.
- Then add the diced peppers.
- Add clams and chicken broth to pan, and cover for 5 to 7 minutes.
- After clams open, place in large bowl, and serve with a fresh baguette.