Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

  • Total: 55 min
  • Prep: 30 min
  • Cook: 25 min
  • Yield: 4 servings
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Ingredients

Clam Broth:

2 tablespoons olive oil

1 large Spanish onion, coarsely chopped

4 cloves garlic, chopped

1 carrot, peeled, coarsely chopped

1 stalk celery, coarsely chopped

6 cups clam juice

1 cup dry white wine

4 plum tomatoes, halved and roasted in oven until soft

Salt and pepper

Grilled Sausages:

1 pound linguisa Spanish sausage, blanched

1 pound Spanish chorizo, blanched

Clams:

2 tablespoons olive oil

2 shallots, finely sliced

Tomato/Clam Broth

24 littleneck clams, scrubbed

2 tablespoons cold unsalted butter

Salt and freshly ground pepper

1/4 cup finely chopped parsley

Sweet Onion and Grilled Pepper Relish:

1 yellow pepper, grilled, peeled and julienned

1 red pepper, grilled, peeled and julienned

1 Vidalia onion, grilled and thinly sliced

2 tablespoons sherry vinegar

2 tablespoons olive oil

Salt and pepper

Directions

  1. For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
  2. For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
  3. For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
  4. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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