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Chardonnay Steamed Clams with Romesco, Chorizo and Basil

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Chardonnay Steamed Clams with Romesco, Chorizo and Basil

Chardonnay Steamed Clams with Romesco, Chorizo and Basil

Created for the 3 qt. saucier
Serves 4

Recipe from Chef Robert Curry, Executive Chef at Auberge du Soleil

Ingredients:

  • 3 pounds Manila clams
  • 1 tablespoon salt
  • 1 recipe romesco sauce (recipe follows)
  • 1 tablespoon olive oil
  • 2 1/2 ounces Spanish chorizo, cut into small dice
  • 1 bunch scallions, sliced, white and green separate
  • 1 clove garlic, peeled and minced
  • 1 bay leaf
  • 5 sprigs thyme, leaves only
  • 1 cup chardonnay
  • 4 tablespoons butter, cut into small pieces
  • Salt and pepper to taste
  • 1 bunch basil, chiffonade

Preparation:

Purge clams to remove sand. Rinse under cold water.

Mix salt into 1 quart water until dissolved. Cover the clams with the salted water. Refrigerate for 3 hours.

Meanwhile, make romesco sauce, and reserve.

Remove clams from salt water and rinse thoroughly with cold water. Set aside.

In a 3 qt. saucier pan, add olive oil and heat over medium-low heat. Add chorizo and render 3 to 4 minutes. Add scallion whites and garlic. Sweat 1 to 2 minutes.

Add the clams to the pan, along with bay leaf, thyme and chardonnay. Cover with lid and raise heat to high. When clams are steamed open, remove them from the pan and divide them among 4 warm bowls.

Over medium-high heat, whisk 1 cup of romesco and the butter into the clam cooking liquid. Season with salt and pepper. Ladle the sauce over the clams. Garnish with scallion greens and basil chiffonade.

Serve with crusty bread.

Romesco

Ingredients:

  • 4 red bell peppers
  • 3 tablespoons extra virgin olive oil, divided
  • Salt to taste
  • 1/2 onion, peeled and minced
  • 1 clove garlic, peeled and minced
  • 1/4 cup sliced almonds, toasted

Preparation:

Heat grill.

In a bowl, toss the red peppers with 1 tablespoon olive oil and salt. Place the peppers on the grill and char on all sides. Return the peppers to the bowl and cover with plastic wrap.

Once the peppers have cooled to room temperature, remove the skin, stems and seeds. In a small saucepan, caramelize the onions with the remaining olive oil.

In a blender, place the roasted red pepper flesh, toasted almonds, chopped garlic and caramelized onions. Blend until smooth. Season to taste with salt. Pass through a chinois or cheesecloth-lined strainer. Reserve in the refrigerator until ready to use.
Created For
Saucepan
Main Ingredient
Fish & Seafood
Cooking Time
Under 1 hr.
Serving Size
4 - 6