Jump to Recipe Jump to Video Print Recipe

Southwestern Clams with Tasso & Rouille

Roasted red peppers and cajun smoked ham add punch to these steamed clams in broth.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time for charred red peppers: 30 minutes
Course: Appetizer
Cuisine: American, Cajun
Keyword: clams, cooked, cooked shellfish, littlenecks
Servings: 2
Calories: 914
Author: Chef Jeff Cincotta, Charles River Country Club

Equipment

  • food processor or blender

Ingredients

Roasted Red Pepper Rouille

  • 2 red peppers large
  • 2/3 cup olive oil plus enough to rub peppers
  • 1 clove garlic minced very fine
  • 1 lemon juiced, seeds removed
  • Kosher salt to taste
  • White pepper to taste

Southwestern Clams

  • 2 tbsp olive oil
  • ¼ cup Tasso ham julienne cut
  • ¼ cup shallots sliced
  • 1 tbsp garlic cloves sliced
  • ¼ cup Sauvignon Blanc or any dry white wine
  • 1 tbsp tomato puree
  • ¾ cup chicken broth
  • ¼ cup fish stock
  • 16 clams Littlenecks

Instructions

  • Roasted Red Pepper Rouille: Yields 1.5 Cups
  • Coat the peppers with olive oil and salt. Grill for about 3-4 minutes per side, turning them to char on all sides.
  • Place the peppers in a bowl, cover bowl with plastic wrap. Let the peppers rest for about 30 minutes. Alternatively, put the peppers in a closed paper bag.
  • Split the peppers in half the long way and remove the seeds. Flip the pepper over and scrape the skin from the peppers.
  • Place the peppers in the food processor or blender. Add the garlic. Begin to puree the peppers. Add the lemon juice as the peppers are pureeing. Slowly add the olive oil in a stream. Adjust seasoning with the salt and pepper.
  • Southwestern Clams
  • Start this clam dish in a cold sauce pan. Place the olive oil, and garlic in sauce pan and place over medium high heat. When pan begins to heat up, add the shallots and sauté for 1 minute until the shallots begin to soften.
  • Add the Tasso ham and sauté and additional 1 minute.
  • Add the wine and deglaze the pan.
  • Add the tomato puree, chicken and fish stocks to the pan. Place the clams in the broth mixture. Cover the pot with a lid.
  • Bring to a boil the reduce to a simmer for 5-7 minutes. Discard any clams that did not open. Place clams in 2 bowls, drizzle with the red pepper rouille.
  • Serve with grilled focaccia.

Video

Notes

Photo credit: www.localfoodrocks.com

Nutrition

Calories: 914kcal | Carbohydrates: 21g | Protein: 10g | Fat: 88g | Saturated Fat: 12g | Cholesterol: 15mg | Sodium: 793mg | Potassium: 613mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3817IU | Vitamin C: 192mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Let us know how it was!