Italian Clam Tacos

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 4 flour tortillas
  • 5 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 1 avocado, chopped
  • 1 bunch Italian parsley, chopped
  • 1/2 teaspoon red chile flakes
  • 3 cloves garlic, minced
  • 1 pound shrimp, deveined, in their shells
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 2 pounds fresh clams, rinsed
  • 1 onion, chopped
  • Pinch cayenne pepper
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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