Zinc Bistro's Steamed Razor Clams, Mussels, and Chorizo, Potatoes And Leeks With Charred Tomato Broth and Rouille Crisps

Inspect clams and mussels, discarding any that are open and/or do not smell fresh.

Combine olive oil, shallots, thyme, bay leaf, garlic and saffron in a large saucepan over high heat. Cook until the shallots become clear, then add the clams and mussels.

Add the white wine and cover with a tight lid. Steam the mussels and clams until all of the shells have completely opened. Remove the clams and mussels from the saucepan and reserve to the side.

Reduce the shellfish broth by half, then add cream, tomatoes and reduce mixture until it becomes the consistency of a sauce. Add the butter and season to taste.

Remove the mussels from the shells and add to the sauce with the leeks, potatoes and chorizo. Cook for several more minutes. Arrange clams in serving dishes and cover with the mussels and the sauce.

Garnish dish with parsley and Rouille Crisps.

For Rouille Crisps: Slice the baguette pieces as thin as possible, brush with olive oil and salt, then toast in the oven.

Use a food processor to puree the garlic and peppers, then add the egg yolk. Use the food processor on high and slowly add the olive oil until the rouille mixture becomes thick. Place the rouille mixture onto the baguettes just before service, then warm in the oven for several minutes.

Recipe Source: Zinc Bistro, Scottsdale, AZ

cook's notes

The razor clam is a West Coast soft-shelled clam. It gets the name because the shell resembles an old-fashion straight razor.