Baked Kamut With Chorizo And Clams Recipe

Name: Baked Kamut With Chorizo And Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Kamut; 9 cups water; 1/2 cup dry white wine; Scant 1/2 teaspoon lightly packed saffron threads; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 2 carrots, cut into 1-inch dice; 1 large onion, coarsely chopped; 2 ounces chorizo or other smoked spicy sausage, cut into 1/2 -inch dice; 1 large garlic clove, minced; Salt and freshly ground pepper; 3 dozen littleneck clams, scrubbed

Servings: persons

2 cups Kamut
9 cups water
1/2 cup dry white wine
Scant 1/2 teaspoon lightly packed saffron threads
1 tablespoon unsalted butter
1 tablespoon olive oil
2 carrots, cut into 1-inch dice
1 large onion, coarsely chopped
2 ounces chorizo or other smoked spicy sausage, cut into 1/2 -inch dice
1 large garlic clove, minced
Salt and freshly ground pepper
3 dozen littleneck clams, scrubbed

1
In a large saucepan, combine the Kamut and 6 cups of the water and bring to a boil. Cover and cook over low heat until almost tender, about 45 minutes. Drain the Kamut. Meanwhile, in a small saucepan, heat the wine. Remove from the heat, crumble in the saffron and let steep for at least 20 minutes.
2
Preheat the oven to 400u00b0. In a heavy 13-by-9-inch roasting pan set over low heat, melt the butter in the olive oil. Add the carrots and onion and cook, stirring, until softened, about 4 minutes. Add the saffron-infused wine and bring to a boil. Add the Kamut and the remaining 3 cups of water and bring to a boil. Cover tightly with foil and bake for about 1 3/4 hours, or until most of the liquid is absorbed.
3
Raise the oven temperature to 450u00b0. Stir the chorizo, garlic and a pinch each of salt and pepper into the Kamut. Arrange the clams, hinges down, in the Kamut. Cover with foil and bake in the bottom of the oven for about 15 minutes, or until the clams have opened. Serve at once.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Kamut, 9 cups water, 1/2 cup dry white wine, Scant 1/2 teaspoon lightly packed saffron threads, and more.

Yes, Baked Kamut With Chorizo And Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Kamut With Chorizo And Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions