4
| Recipes |

Chef Paula DaSilva's Recipe for Clams, Chorizo & Aji Amarillo Broth

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

​It's not all about the steak at 1500°, you know. Chef Paula DaSilva happily shared her recipe for this slightly spicy, super flavorful shellfish dish. To read more about our favorite Hell's Kitchen survivor, see parts one and two of our interview.

Clams, Chorizo & Aji Amarillo Broth
Serves 6

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 quart fish stock (recipe below)
¼ lb. butter
3 Tbsp. fresh cilantro leaves
1 lemon, juiced
Salt to taste

Directions: Clean the clams and discard any open/dead ones. Use a medium to large pot and sauté the garlic in olive oil. Add the clams, chorizo and peppers and cook for two minutes. Deglaze with the white wine, then pour in the fish stock. Cover the pot and allow liquid to simmer until the clams open. Stir in the butter and cilantro. Lightly season with salt and add lemon juice.

Fish Stock

1 lb. halibut fish bones
1 rib celery, diced
1 onion, diced
Pinch of salt
1 quart water

Directions: Rinse the fish bones clean and place them in a pot with the celery and onion. Cover the bones with the water and salt. Bring the stock to a boil then turn it down to simmer for 40 minutes. Remove from heat and allow stock to rest for 20 minutes. Strain and refrigerate.

To Plate: Spoon clams into warm bowls, pouring some of the sauce into each. Serve with grilled rustic bread.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.