Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish Recipe

Name: Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the Clam Broth: Heat olive oil in medium saucepan over medium heat.
2
Add the onions, garlic, carrots and celery and cook until soft.
3
Add the white wine and cook until reduced to 1/4 cup.
4
Add the clam juice and cook until reduced to 3 cups.
5
Add the tomatoes, season with salt and pepper and cook for 5 minutes.
6
Place mixture in a blender and blend until smooth.
7
Strain into a clean bowl.
8
For the Grilled Sausages: Preheat grill pan over high heat.
9
Grill sausages until cooked through and golden brown and crusty on outside.
10
Remove, let rest and slice on bias into 1-inch pieces.
11
For the Clams and the Broth: Heat olive oil in large saucepan.
12
Add shallots and cook until soft.
13
Add tomato/clam broth and bring to a simmer.
14
Add the clams, cover and let cook until all have opened.
15
Remove clams to a bowl with a slotted spoon.
16
Increase the heat to high and cook the broth for 10 minutes, until slightly thickened.
17
Add the butter, salt and pepper and parsley.
18
Place 6 clams and a few pieces of each of the sausage in a bowl.
19
Ladle over the clam broth and top with some of the relish.
20
Serve with French bread.
21
For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large Spanish onion, coarsely chopped, 4 cloves garlic, chopped, 1 carrot, peeled, coarsely chopped, and more.

Yes, Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish 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.

Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

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