Recipe courtesy of Damiano Carrara
Italian Clam Tacos
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Brush the tortillas with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Bake until crisp, about 5 minutes. Set aside.

Add the cherry tomatoes, avocado and half of the parsley to a bowl and add the chile pepper flakes, 2 tablespoons olive oil and a third of the garlic. Stir together and set aside.

In a large saucepan, add the remaining 2 tablespoons olive oil and the remaining parsley and garlic. Add the shrimp and cook until cooked through, about 2 minutes per side, then remove the shrimp from the pan. Deglaze the pan with the white wine and add the cream. Cook, covered, until it thickens like a sauce, about 4 minutes. Add the clams and cover. Cook over medium heat until the clams are fully opened, about 7 minutes. Peel the shrimp (reserve the shells) and remove the clams from their shells. Chop the shrimp and clams and reserve.

Fill a small pot halfway with water and add the onions, shrimp shells and some salt and bring to a simmer. Cook, 20 minutes, to make a broth. Strain the broth into the cream sauce to enhance the flavors. Add the cayenne.

Place 1 toasted tortilla on each of 4 plates. Top each with the shrimp and clam mixture add the tomato-avocado salsa. Finish with the cream sauce.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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