Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
4 servings

Ingredients
  • Clam Broth:
  • 2 tablespoons olive oil
  • 1 large Spanish onion, coarsely chopped
  • 4 cloves garlic, chopped
  • 1 carrot, peeled, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 6 cups clam juice
  • 1 cup dry white wine
  • 4 plum tomatoes, halved and roasted in oven until soft
  • Salt and pepper
  • Grilled Sausages:
  • 1 pound linguisa Spanish sausage, blanched
  • 1 pound Spanish chorizo, blanched
  • Clams:
  • 2 tablespoons olive oil
  • 2 shallots, finely sliced
  • Tomato/ Clam Broth
  • 24 littleneck clams, scrubbed
  • 2 tablespoons cold unsalted butter
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped parsley
  • Sweet Onion and Grilled Pepper Relish:
  • 1 yellow pepper, grilled, peeled and julienned
  • 1 red pepper, grilled, peeled and julienned
  • 1 Vidalia onion, grilled and thinly sliced
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
Directions

For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.

For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.

For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.

For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.


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