Clams with Chorizo, Tomatoes & Saffron Broth
Summary
| Yield |
|---|
Ingredients
1⁄2 cup
dry white wine, sauvignon blanc, chardonnay 1⁄2 teaspoon
crushed saffron threads 1 cup
extra-virgin olive oil 4 pounds
manila clams, scrubbed 1⁄2 pound
Spanish chorizo, sliced 1/8 inch 1 1⁄2 cup
cocktail tomatoes (about one 16-ounce basket), halved 2
large shallots, thinly sliced 1 tablespoon
plus 2 teaspoons garlic, finely chopped 2 tablespoons
fresh lemon juice 4
6 x 4-inch sourdough bread slices, cut into thirds 1⁄2 cup
chopped fresh Italian parsley 4 tablespoons
ButterInstructions
- Place wine and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors.
- Remove from heat; let cool.
- Whisk in olive oil.
- Season to taste with salt and pepper.
- Preheat broiler.
- Add clams, chorizo, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot.
- Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
- Remove pot from heat. Using tongs, arrange clams and chorizo in large serving bowl.
- Add lemon juice to saffron-tomato broth pot.
- Meanwhile, brush sourdough bread slices lightly with olive oil.
- Rub bread with remaining 2 teaspoons garlic.
- Broil bread until golden, about 2 minutes.
- Sprinkle clams with chopped parsley.
- Pour saffron-tomato broth over clams, and stir in the butter.
- Garnish with sourdough toasts and lemon wedges and serve.
