Photo: Steamed Clams with Chorizo, Citrus and Saffron Aioli Recipe
Ingredients
- 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
Directions
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.
Saffron Aioli:
- 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By trompe_le_monde...
Reno, 68
on August 13, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this with mussels, as that's what I prefer, and it turned out great.
Carol--seriously? "3 cups olive oil" isn't enough warning about fat for you? It's unfair and misleading to rate a recipe with one star simply because you can't seem to be able to add two and two together and realize how healthy/unhealthy something is before you make it.
By taro.1979_12295155
Rochester, 72
on November 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was a lot of fun to prepare... picking up fresh clams from the local market @ $2 a dozen (picked up 4 dozen clams made for a fairly large dish for 2. However when making this dish found that only using one cup of olive oil for the aioli was more than sufficient for the recipe. We also added just a tad bit more garlic and orange juice to the recipe which gave it a little more "zing". We also decided to go with a cured chorizo picante which gave it a little more "kick". In addition, my girlfriend and i picked up a bottle of Ras Baixas Albarino ($10 a bottle to use for the recipe as well as to pair with the dish itself. This was a very well thought out dish and much appreciated. Thanks Tyler! Looking Forward to some more tapas recipes!
By afarwell2_11195972
New Port Richey, FL
on August 09, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have to say that the orange juice is a nice twist. The chorizo I used must have been salty because the dish was way to salty. I think if I were to make this again I would consider fresh chorizo to cut down on the salt and also I would use a larger clam (I used little necks. This was a bold flavor for little necks. But over all it was good.
Read all 7 reviews