Name: Steamed Clams with Chorizo, Citrus and Saffron Aioli
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 tablespoons extra-virgin olive oil; 2 garlic cloves, peeled; 1 large chorizo; 2 pounds clams, cleaned; 1/2 cup Albareino Spanish white wine; 1/2 orange; Saffron Aioli, recipe follows; 1/4 bunch fresh flat-leaf parsley, leaves chopped; 1/2 teaspoon saffron threads; 1/4 cup hot water; 2 garlic cloves; *2 egg yolks (See Disclaimer); 1 cup blanched slivered almonds; Kosher salt; 1/2 orange, juiced; 3 cups extra-virgin olive oil; Water as needed, to thin

Directions

Watch how to make this recipe.

Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.

Saffron Aioli:

Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Steamed Clams with Chorizo, Citrus and Saffron Aioli

Saffron Aioli:

Saffron Aioli:

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