Steamed Clams with Chorizo, Citrus and Saffron Aioli

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tyler - I tried this to the letter and I felt guilty for serving to my husband and our guest. I have tried MANY of your recipes, but this just like KILLING someone with all the unhealthy fat. I will admit they all loved it and and I didn't add near the fat you did - but still so unhealthy. I love your recipes a million times over, but this should just come with a warning about all the fat. We need the great taste without all the horrible fat. I am not not someone who not cook without fat, but this is way, way over what many of will eat.
Sorry Tyler - I am your biggest fan,
Carol

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was not in the mood to deal with making the aioli. So, I made mine with garlic, shallots, butter, white wine, a pinch of saffron threads, paprika, 1 fresh orange quatered and juiced in the pan with everything. I still added the chorizo and the whole thing came out perfect. We ate it as a meal with crusty bread. Amazing! Oh, and I finished it off with chopped fresh parsley.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe with mussels and my guests raved over it. They loved the saffron/almond sauce. 2 people wanted the recipe, 2 people were afraid as soon as I said blanched almonds.

I served it with an array of cracked pepper olives, spanish olives, semolina italian bread and the 'shrimp with golden garlic' which was also a smashing success. Thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved this recipe, and gave it a 5 star rating, but I do think there was a mistake in the ingredients. It says 3 cups of olive oil for the almond mixture and I cannot believe that is correct. I used 3/4 of a cup of the olive oil, and 1/8 cup of water to thin it. It was very, very good. I also used mussles rather then clams because I like them better. It would be great with both. I did not have the Spanish wine, so I used a Sauvignon Blanc. Wonderful combination of flavors. I bet it would be good with curry powder if you didn't have the saffron. Thank you again Tyler.