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Jennifer Davick; Styling: Jan Gautro

Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a small saucepan over medium heat just until warm. Stir in garlic. Remove from heat, and let stand 15 minutes.

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  • Combine saffron and sherry in a small bowl.

  • Heat vegetable oil in a large Dutch oven over medium-high heat. Add chorizo, and cook 4 minutes or until browned on all sides. Transfer chorizo to a plate.

  • Add onion, 1 teaspoon salt, and paprika to Dutch oven. Sauté 5 minutes or until softened but not browned. Stir in sherry mixture, clam juice, and next 4 ingredients. Bring to a boil, reduce heat, and simmer, covered, 20 minutes or until potatoes are tender.

  • Brush baguette slices with garlic oil, and sprinkle with remaining 1⁄4 teaspoon salt. Bake at 400° for 10 minutes or until golden.

  • Stir clams into stew, cover, and simmer 5 to 6 minutes or until clams are fully opened. (Discard any that do not.) Stir in chorizo and orange zest. Cook until thoroughly heated. Serve with garlic toast.