Chef Shaun Ursell,
This garlicky broth is reminiscent of an Italian feast—use slices of crispy grilled bread to sop up the leftovers.
1 Tbsp extra virgin olive oil
pinch of saffron
pinch of crushed chilli flakes
1 Tbsp garlic, puréed or finely chopped
4 oz chorizo sausage, sliced
1 cup canned artichoke hearts, quartered and drained
2 lbs Manila clams
1/3 cup white wine
1 cup fish stock (may sub in water, veggie or chicken stock)
1/2 cup marinara sauce
sea salt and ground pepper to taste
1 Tbsp chopped parsley
1 loaf Portuguese water bread
extra virgin olive oil to taste
- In a 4 L sauce pot over medium heat, sauté oil, saffron, chilli, garlic, chorizo and artichokes for 1-2 mins.
- Add clams, wine, stock and marinara. Simmer for 5-10 mins or until most clams have opened. If sauce reduces too quickly, add water.
- Discard unopened clams.
- Season with salt and pepper. Garnish with parsley.
- Slice the loaf into 1″ thick pieces.
- Drizzle each slice with olive oil. Season with salt and pepper.
- Grill bread on barbeque or toast in oven. Serve with clams.
Yield 4 servings
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