Little neck clams and chorizo in a saffron tomato broth

by Guest Chef Matt Zimny with the Talkeetna Alaskan Lodge
Wednesday, May 5, 2010

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon minced garlic
• 1/2 cup diced white onions
• 1/4 cup white wine
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon saffron
• 1/2 cup diced tomatoes
• 1/4 cup clam juice
• 1 pound little neck clams (steamer clams)
• 2 ounces Spanish chorizo, thinly sliced
• 1 tablespoon flat leaf parsley, chopped
• Pepper to taste

Procedure:

1. Heat the olive oil into a large sauté pan over medium heat
2. Add the garlic and onions and sauté until soft (approximately 4 to 5 minutes)
3. Deglaze with white wine
4. Add the paprika and saffron and stir together
5. Add the diced tomatoes, clam juice and clams
6. Cover and cook about 5 to 7 minutes, or until the clams open
7. Stir in the chorizo and cook for another minute
8. Discard any clams that do not open
9. Sprinkle parsley on top and serve with artisan bread