Time: 45 minutes

Serves: 4

  • Extra-virgin olive oil
  • 2 links of Spanish chorizo, ground up in the food processor
  • 2 cloves of garlic,
  • 2 slices of orange
  • 1/2 cup of Abarino wine
  • 2 dozen littleneck clams, cleaned and scrubbed
  • Kosher salt and freshly ground black pepper
  • Flat leaf parsley for garnishSAFFRON AIOLI:
  • 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

CLAMS WITH CHORIZO, CITRUS AND SAFFRON AIOLI

Recipe courtesy Tyler Florence 053009-tyler_clams 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 sauté 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. SAFFRON AIOLI: 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