April 8th, 2012
Recipe Developed by Paula Bowman
Preheat oven to 400ºF. In a small bowl, combine 2 tablespoons olive oil and ¼ teaspoon garlic. Use a pastry brush to coat both sides of baguette with olive oil mixture and transfer baguette to a rimmed sheet pan. Season baguette with salt and pepper and toast in oven until golden brown, about 5-7 minutes on each side. Remove from oven and serve warm or at room temperature.
Meanwhile, in a large heavy bottomed saucepan or Dutch oven, heat remaining 1 tablespoon olive oil over medium-high heat. Add chorizo and cook, stirring often until edges of chorizo are crispy, about 3 minutes. Use a slotted spoon to remove chorizo and drain on paper towels. Reduce heat to medium and drain all but 1 tablespoon of fat from pan. Add onions and cook, stirring often, until softened, about 4 minutes. Add remaining 2 teaspoons garlic and continue to cook and stir for 1 minute. Add 2 tablespoons parsley, stir to coat ingredients then add wine. Bring wine to a boil and reduce slightly. Add tomatoes, bay leaf, orange zest and drained chorizo and simmer gently until tomatoes begin to break down, about 5-8 minutes.
Add clams to tomato mixture, stir, cover saucepan and cook until they are just beginning to open, about 2-3 minutes. Season shrimp with salt and pepper and add to tomato mixture, stir well, cover again and cook until opaque and cooked through, about 2 minutes more. Discard bay leaf and any unopened clams. Stir in remaining 2 tablespoons parsley and season to taste with salt and pepper, if necessary. Serve in warm bowls with garlic baguette toasts.