Steamed Clams with Chorizo, Citrus and Saffron Aioli

Name: Steamed Clams with Chorizo, Citrus and Saffron Aioli
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters blanched slivered almonds; 1 large chorizo; 907 grams clams, cleaned; 2 egg yolks (See Disclaimer); 0 bunches fresh flat-leaf parsley, leaves chopped; 2 garlic cloves; 2 garlic cloves, peeled; 1 orange, juiced; 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 710 milliliters extra-virgin olive oil; 1 orange; 1 teaspoons saffron threads; 59 milliliters hot water; 4 servings Water as needed, to thin; 118 milliliters Albareino Spanish white wine

Steamed Clams with Chorizo, Citrus and Saffron Aioli might be just the main course you are searching for. This recipe serves 4. One serving contains 531 calories, 16g of protein, and 46g of fat. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of blanched slivered almonds, olive oil, clams, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Heat olive oil.

Ingredients you will need

Olive Oil

Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins.

Ingredients you will need

Whole Garlic Cloves

Chorizo

Cooking Oil

Add chorizo into pan and render.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

Add clams.

Ingredients you will need

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.

Ingredients you will need

Orange

Clams

Wine

Equipment you will use

Frying Pan

Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli.

Ingredients you will need

Chorizo

Saffron

Aioli

Broth

Clams

Equipment you will use

Slotted Spoon

Whisk

Bowl

Pour mixture over clams and chorizo.

Ingredients you will need

Chorizo

Clams

Sprinkle with parsley.

Ingredients you will need

Parsley

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.

Ingredients you will need

Orange Juice

Egg Yolk

Olive Oil

Almonds

Saffron

Garlic

Water

Salt

Equipment you will use

Blender

Equipment

Ingredients

Servings:

237milliliters

blanched slivered almonds 1large

chorizo 907grams

clams, cleaned 2

egg yolks (See Disclaimer)0bunches

fresh flat-leaf parsley, leaves chopped 2

garlic cloves 2

garlic cloves, peeled 1

orange, juiced 4servings

Kosher salt 2Tbsps

extra-virgin olive oil 710milliliters

extra-virgin olive oil 1

orange 1teaspoons

saffron threads 59milliliters

hot water 4servings

Water as needed, to thin 118milliliters

Albareino Spanish white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.