Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish
- Yield: 4 servings
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
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
- 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.
- 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.
- 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.
- For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.