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Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish (Bobby Flay) Recipe

Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish (Bobby Flay) Recipe

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Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish (Bobby Flay)

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Ingredients:

Serving

2 tbsp 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 lb linguisa spanish sausage, blanched
1 lb spanish chorizo, blanched
2 tbsp olive oil
2 shallots, finely sliced
tomato/ clam broth
24 littleneck clams , scrubbed
2 tbsp 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 tbsp sherry vinegar
2 tbsp olive oil
salt and pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1040.25 Kcal (4355 kJ)
Calories from fat	384.22 Kcal
		% Daily Value*
Total Fat	42.69g	66%
Cholesterol	24.34mg	8%
Sodium	1742.26mg	73%
Potassium	1208.76mg	26%
Total Carbs	74.82g	25%
Sugars	23.45g	94%
Dietary Fiber	8.82g	35%
Protein	14.13g	28%
Vitamin C	170.1mg	283%
Vitamin A	0.2mg	7%
Iron	0.8mg	5%
Calcium	114.4mg	11%

Amount Per 100 g
Calories	123.11 Kcal (515 kJ)
Calories from fat	45.47 Kcal
		% Daily Value*
Total Fat	5.05g	66%
Cholesterol	2.88mg	8%
Sodium	206.19mg	73%
Potassium	143.05mg	26%
Total Carbs	8.86g	25%
Sugars	2.78g	94%
Dietary Fiber	1.04g	35%
Protein	1.67g	28%
Vitamin C	20.1mg	283%
Iron	0.1mg	5%
Calcium	13.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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