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
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