Roasted Clams with Hot Spanish Sauce and Sweet Onio

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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions