Spanish Clam, Prawn and Chorizo Stew

Course : Clams
Serves: 6
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1 pound yellow finn potatoes -- peeled and cut into 1 inch cubes
1/4 cup extra-virgin olive oil
1 medium Onion -- chopped
1/2 cup sliced garlic
1 teaspoon crushed fennel seeds
2 teaspoons paprika
1 teaspoon chopped fresh oregano
2 teaspoons salt
8 cups chicken stock -- *see note
2 cups ripe tomatoes -- seeded and chopped (or 14.5 oz recipe ready tomatoes), with juice
3/4 pound chorizo sausage -- casings removed
2 pounds small clams -- scrubbed
1 pound large prawns -- peeled and deveined
1/4 cup chopped parsley
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

*STOCK: or shellfish stock, canned low-salt chicken broth, bottled clam juice or water, etc. INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water until tender. Drain. Set aside. Heat the oil in a large, heavy saucepan over medium heat. Add the onion, garlic, fennel seeds, paprika, oregano and salt. Cook, stirring, until the onion is translucent, about 8 minutes. Add the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour. Cook the chorizo in a large skillet over high heat for about 10 minutes, breaking it into pieces with a spoon. Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture. Bring to a boil, reduce heat, cover and simmer until the clams open, about 2 minutes. Discard any that do not open. Add the prawns, potatoes and parsley. Simmer until the prawns are just cooked through, about 2 minutes. Season with salt and pepper and serve. Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL: Notes: *Jody Denton and Marc Valiani of Lulu in San Francisco and Zibibbo in Palo Alto created this lusty shellfish stew, made slightly spicy by the addition of chorizo.

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