• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    White Water Clams with Chorizo and Aji Amarillo Broth

    White water clams are stewed in fresh garlic, spicy aji, and white wine and topped with fresh cilantro and a squeeze of lemon.

     

     

    A native of Brazil, Paula DaSilva is a dedicated restaurant professional who has called America home for more than 20 years.  She is currently the Executive Chef of 1500° at Eden Roc Renaissance Miami Beach.


    Ingredients
    For the White Water Clams
    60
    littleneck clams
    3
    tablespoons
    minced garlic
    2
    tablespoons
    Olive Oil
    1
    cup
    diced chorizo
    2
    tablespoons
    julienned aji amarillo peppers
    1/2
    bottle
    white wine
    1
    quart
    fish stock
    1/4
    pound
    butter
    3
    tablespoons
    chopped fresh cilantro leaves
    *
    salt to taste
    *
    Juice of 1 lemon
    For the Fish Stock
    1
    pound
    halibut fish bones
    1
    diced rib celery
    1
    diced onion
    *
    pinch of salt
    1
    quart
    water
    Directions
    For Fish Stock: Rinse fish bones clean and place in a pot with celery and onion. Cover bones with water and salt. Bring stock to a boil; then, turn it down to simmer for 40 minutes. Remove from heat and allow stock to rest for 20 minutes. Strain and refrigerate.
    For White Water Clams, Chorizo and Aji Amarillo Broth: Clean clams and discard any open or dead ones. Use a medium to large pot and sauté garlic in olive oil.
    Add clams, chorizo, and peppers and cook for two minutes.
    Deglaze with white wine; then pour in fish stock. Cover pot and allow liquid to simmer until clams open.
    Stir in butter and cilantro. Lightly season with salt and add lemon juice.
    Plate by spooning clams into warm bowls, pouring some sauce into each. Serve with grilled rustic bread.

    The base number of servings for this recipe is 6
    OK

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