Spanish-Style Clam Stew with Garlic Toast |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1/4 cup extra-virgin olive oil |
5 large garlic cloves, minced |
1/2 teaspoon saffron threads |
1 cup sherry |
1 tablespoon vegetable oil |
1 (12-ounce) package chorizo sausages, sliced |
1 cup chopped red onion |
1 1/4 teaspoons salt, divided |
1/4 teaspoon smoked paprika |
3 (8-ounce) bottles clam juice |
3 large red potatoes, diced |
2 (14 1⁄2-ounce) cans diced tomatoes, undrained |
1 teaspoon chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
1 sourdough baguette, sliced |
24 littleneck clams, well-scrubbed and rinsed |
1 teaspoon orange zest |
Directions:
1. Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.
2. Combine saffron and sherry in a small bowl.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.
4. Add onion, 1 teaspoon salt, and paprika to Dutch oven. Sauté 5 minutes or until softened but not browned. Stir in sherry mixture, clam juice, and next 4 ingredients. Bring to a boil, reduce heat, and simmer, covered, 20 minutes or until potatoes are tender.
5. Brush baguette slices with garlic oil, and sprinkle with remaining 1⁄4 teaspoon salt. Bake at 400° for 10 minutes or until golden.
6. Stir clams into stew, cover, and simmer 5 to 6 minutes or until clams are fully opened. (Discard any that do not.) Stir in chorizo and orange zest. Cook until thoroughly heated. Serve with garlic toast.
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