Begin by grinding up chorizo in food processor.¬† Set a large, heavy-based pan over medium heat and add a 2-count of extra-virgin olive oil.¬† Dump in garlic and orange peel followed by ground chorizo.¬† Gently saut√© until fragrant and fat begins to render.¬† Add clams followed by wine.¬† Season, then cover and steam for 12-15 minutes until clams are opened.¬† To finish, remove lid and spoon 1/4 cup of saffron aioli over the top.¬† Toss to combine and coat the clams.¬† Serve in a large bowl garnished with flat-leaf parsley.
1/2 teaspoon Saffron threads, soaked in a tablespoon of warm water
3 egg yolks
1/2 cup blanched slivered almonds
3 heaped tablespoons Spanish paprika
juice of half a lemon
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender, add saffron (water and all), yolks, almonds, lemon and paprika.¬† Turn on the blender and pour in the olive oil in a slow and steady stream so the aioli emulsifies.¬†¬† Finish by adding a drizzle of olive oil and season with salt and pepper.¬† The aioli will be a bright vibrant color.¬† Refrigerate until ready to use.
Edited: July 31st, 2009