Clams with Chorizo, Tomatoes & Saffron Broth

With Mediterranean influences, these clams pair perfectly with the spicy chorizo!

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Recipe

Adjust Servings

Yield
Servings as an appetizer
Recipe CategoriesAppetizers & Snacks Fish & Seafood Side Dishes

Ingredients

1⁄2Cupdry white wine, sauvignon blanc, chardonnay
1⁄2Teaspooncrushed saffron threads
1Cupextra-virgin olive oil
4Poundmanila clams, scrubbed
1⁄2PoundSpanish chorizo, sliced 1/8 inch
1 1⁄2Cupcocktail tomatoes (about one 16-ounce basket), halved
2eachlarge shallots, thinly sliced
1Tablespoonplus 2 teaspoons garlic, finely chopped
2Tablespoonfresh lemon juice
4each6 x 4-inch sourdough bread slices, cut into thirds
1⁄2Cupchopped fresh Italian parsley
4TablespoonButter
 eachlemon wedges

Instructions

  1. Place wine and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors.
  2. Remove from heat; let cool.
  3. Whisk in olive oil.
  4. Season to taste with salt and pepper.
  5. Preheat broiler.
  6. Add clams, chorizo, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot.
  7. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open).
  8. Remove pot from heat. Using tongs, arrange clams and chorizo in large serving bowl.
  9. Add lemon juice to saffron-tomato broth pot.
  10. Meanwhile, brush sourdough bread slices lightly with olive oil.
  11. Rub bread with remaining 2 teaspoons garlic.
  12. Broil bread until golden, about 2 minutes.
  13. Sprinkle clams with chopped parsley.
  14. Pour saffron-tomato broth over clams, and stir in the butter.
  15. Garnish with sourdough toasts and lemon wedges and serve.

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