Steamed Razor Clams With Mussels and Chorizo Rouille Crisps, Potatoes and Leeks With Charred Tomato Broth

Preparation

Baking Directions:

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.

(The razor clam is a West Coast soft-shelled clam.

It gets the name because the shell resembles an old-fashion straight razor.)

Next, 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.

(See recipe below.

Preparation should begin while cooking main dish.)

Rouille CrispsSlice 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.

Reserve the mixture for later use with the baguette slices.