Recipe courtesy of Tyler Florence
Episode: Ultimate Tapas
Steamed Clams with Chorizo, Citrus and Saffron Aioli
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 1 large chorizo
  • 2 pounds clams, cleaned
  • 1/2 cup Albareino Spanish white wine
  • 1/2 orange
  • Saffron Aioli, recipe follows
  • 1/4 bunch fresh flat-leaf parsley, leaves chopped
Saffron Aioli:
  • 1/2 teaspoon saffron threads
  • 1/4 cup hot water
  • 2 garlic cloves
  • *2 egg yolks (See Disclaimer)
  • 1 cup blanched slivered almonds
  • Kosher salt
  • 1/2 orange, juiced
  • 3 cups extra-virgin olive oil
  • Water as needed, to thin

Directions

Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.

Saffron Aioli:

Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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