Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 large spanish onion, coarsely chopped |
4 cloves garlic, chopped |
1 carrot, peeled, coarsely chopped |
1 stalk celery, coarsely chopped |
6 cups clam juice |
1 cup dry white wine |
4 plum tomatoes, halved and roasted in oven until soft |
salt and pepper |
1 pound linguisa spanish sausage, blanched |
1 pound spanish chorizo, blanched |
2 tablespoons olive oil |
2 shallots, finely sliced |
tomato/ clam broth |
24 littleneck clams, scrubbed |
2 tablespoons cold unsalted butter |
salt and freshly ground pepper |
1/4 cup finely chopped parsley |
1 yellow pepper, grilled, peeled and julienned |
1 red pepper, grilled, peeled and julienned |
1 vidalia onion, grilled and thinly sliced |
2 tablespoons sherry vinegar |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
2. For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
3. For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
4. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
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