Finalist Damiano Carrara's dish, Shrimp and Clam Taco with Clam Wine Sauce, Avocado, Cherry Tomato and Parsley, for the Mash Up Star Challenge theme, Clam Chowder and Tacos, as seen on Food Network Star, Season 12.
Recipe courtesy of Damiano Carrara

Italian Clam Tacos

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 45 min
  • Yield: 4 servings



  1. Preheat the oven to 400 degrees F. Brush the tortillas with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Bake until crisp, about 5 minutes. Set aside.
  2. Add the cherry tomatoes, avocado and half of the parsley to a bowl and add the chile pepper flakes, 2 tablespoons olive oil and a third of the garlic. Stir together and set aside.
  3. In a large saucepan, add the remaining 2 tablespoons olive oil and the remaining parsley and garlic. Add the shrimp and cook until cooked through, about 2 minutes per side, then remove the shrimp from the pan. Deglaze the pan with the white wine and add the cream. Cook, covered, until it thickens like a sauce, about 4 minutes. Add the clams and cover. Cook over medium heat until the clams are fully opened, about 7 minutes. Peel the shrimp (reserve the shells) and remove the clams from their shells. Chop the shrimp and clams and reserve.
  4. Fill a small pot halfway with water and add the onions, shrimp shells and some salt and bring to a simmer. Cook, 20 minutes, to make a broth. Strain the broth into the cream sauce to enhance the flavors. Add the cayenne.
  5. Place 1 toasted tortilla on each of 4 plates. Top each with the shrimp and clam mixture add the tomato-avocado salsa. Finish with the cream sauce.