White Water Clams, Chorizo and Aji Amarillo Broth

From: Chef Paula DaSilva, 1500°, Eden Renaissance, Miami Beach, FL. Yield: 6 servings.

60 littleneck clams

3 Tbsp. minced garlic

2 Tbsp. olive oil

1 cup chorizo, diced

2 Tbsp. Aji Amarillo peppers, julienne

½ bottle white wine

1 qt. fish stock (recipe follows)

¼ lb. butter

3 Tbsp. fresh cilantro leaves

1 lemon, juiced

to taste, salt

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