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Chef Barton Seaver of Blue Ridge  Washington, D.C.
Chef Barton Seaver
Blue Ridge
2340 Wisconsin Ave NW
Washington, DC 20007
(202) 333-4004

Clams with Chorizo and Pine Nuts
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Clams with Chorizo and Pine Nuts
Chef Barton Seaver of Blue Ridge – Washington, D.C.
Adapted by
November 2009
Yield: 4 Servings


3 cups water
12 large topneck clams
1 teaspoon whole coriander
½ lemon

Pine Nut Sauce:
1 small yellow onion roughly chopped
3 cloves garlic
1½ cups extra virgin olive oil
¾ cup pine nuts
Juice of 1 lemon
½ cup water

Chorizo Vinaigrette:
1 chorizo embutidos sausage
1 cup extra virgin olive oil
1 small white onion diced
1 cup white wine

For the Clams:
Combine water, coriander, and lemon in a saucepot and bring to a simmer. Add clams and simmer until open. Remove clams from water as they open. Cool and remove clams from shells, reserving shells for presentation.

For the Pine Nut Sauce:
Sauté the onions and garlic in extra virgin olive oil in a sauce pot over medium heat until translucent. Add pine nuts and cook on medium until the mixture becomes aromatic. Add lemon juice and remove from the heat. Put mixture in a blender, add water, and season with salt to taste. Puree on high until smooth and pass through a fine mesh sieve.

For the Chorizo Vinaigrette:
Remove chorizo from the casings. Grind sausage and add to a saucepot with 1 cup extra virgin olive oil. Bring to a simmer and let chorizo cook until slightly crispy. Add white onion and simmer for another 2 minutes. Add wine and cook to burn off alcohol.

To Assemble and Serve:
Put 1 tablespoon of the pine nut sauce on each shell. Place clam on top of the sauce and top with a small spoonful of warm chorizo vinaigrette. 

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