Filed Under: main-dish, Seafood, Under 20 Mins

Tomato Seafood Stew with Chorizo, Clams & Shrimp

Spanish chorizo is a cured sausage that comes in hot and mild (sweet) varieties. Depending on personal taste, either can be used in this recipe and both will impart a smoked paprika flavour into the tomato broth. Look for chorizo in the refrigerated deli section of larger grocery stores

April 8th, 2012

Recipe Developed by Paula Bowman

Chef's Note: Store clams in an open shallow container and cover with a clean damp cloth or paper towel to keep moist. To clean, discard any clams that have broken or cracked shells. Scrub shells thoroughly with a stiff brush under cold running water.

Note: Mussels can be substituted for clams. Scallops or any firm white fish can also be substituted for the seafood in this recipe
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
  • 3 tablespoons olive oil
  • 1 thin, crusty baguette cut diagonally into ½-inch slices
  • 2¼ teaspoons garlic, chopped
  • 6 ounces spanish chorizo (cured sausage), cut crosswise into ¼-inch slices
  • 1 cup onion, finely diced
  • ¼ cup parsley, chopped
  • ⅔ cup white wine or water
  • 1 can diced tomatoes
  • 1 bay leaf
  • ½ teaspoons finely grated orange zest
  • 1½ pounds littleneck clams (about 18), cleaned (see Chefs' Note)
  • 8 ounces jumbo shrimp, peeled and cleaned, tail left on, if desired
Directions
  1. 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.

  2. 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.

  3. 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.

Tomato Seafood Stew with Chorizo, Clams & Shrimp
Photography by Carlo Mendoza

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