Steamed clams with chorizo, citrus and saffron aioli

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium

For the clams

2 tbsp extra-virgin olive oil
2 garlic cloves, peeled
1 large chorizo
900g clams, cleaned
120ml Albareino Spanish white wine
1/2 orange
Saffron aioli, recipe follows
1/4 bunch fresh flat-leaf parsley, leaves chopped

For the saffron aioli

1/2 tsp saffron threads
60ml hot water
2 garlic cloves
*2 egg yolks
90g blanched slivered almonds
1/2 orange, juiced
700ml extra-virgin olive oil
Water as needed, to thin
1) Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1cm coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 mins, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in saffron aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.

2) For the saffron aioli: Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.

*RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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