- 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
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.
- 1/2 teaspoon saffron threads
- 1/4 cup hot water
- 2 garlic cloves
- *2 egg yolks
- 1 cup blanched slivered almonds
- Kosher salt
- 1/2 orange, juiced
- 3 cups extra-virgin olive oil
- Water as needed, to thin
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.
Prep Time: 15 minutes
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.