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

​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.

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Riki Altman