spanish style steamed clams

Inspiration: intermediate cooking series
Prep: 20 minutes
Cook: 30 minutes
Serves: 6-8


Description: This dish is full of wonderful Spanish flavors. Be careful of the type of charizo you add to the dish. It will affect the heat level and the spiciness of the broth. This is a great start to a meal or with some chunky bread a filling main course.

Ingredients:
3 lbs of manila clams, rinsed and cleaned
1 tbs olive oil
10 oz Spanish style dried chorizo, sliced thin
6 cloves of garlic, minced
2 shallots, minced
1/2 bunch of cilantro, roughly chopped
10 saffron stems
2 cups of fish stock
2 tbs butter
1/2 white wine
1 tomatoes seeded and diced small
1 sweet onion, julienne
S&P


Directions:
1. In first small sauce pan, over medium high heat, add fish stock and saffron.
2. simmer together and reduce by 1/4th.Set aside and keep warm.
3. In 2nd large sauce pan (with a lid) over medium low heat, add olive oil, and onions.
4. In 2nd pan cook onions slowly until very soft. Add chorizo, shallots, and garlic.
5. In 2nd pan add wine and reduce.
6. When wine has reduced, turn the heat to medium high, add clams and the first pan of saffron fish stock.
7. Cover and cook 7 minutes or until clams start to open.
8. Turn the heat to low and stir in butter, tomatoes, and half the cilantro.
9. Season with S&P
10. Place clams and broth in large bowl and garnish with remaining cilantro.