Recipe courtesy of Damiano Carrara
Save Recipe Print
Italian Clam Tacos
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

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.

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.

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
More from:

Food Network Star

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Day-After Hangover Tacos

Recipe courtesy of Aaron Crumbaugh

Andouille Hash and Egg Tacos

Recipe courtesy of Jay Ducote

Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa

Recipe courtesy of Amy Pottinger

Summer Italian Vegetable Succotash with Sausage

Recipe courtesy of Jason Smith

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories