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