Italian Clam Tacos
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
62
Spice
58
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
5 tbsps
Extra-Virgin Olive Oil1
Salt1 bunch
Italian Parsley (chopped)3 cloves
Garlic (minced)1 cup
White Wine1 cup
Heavy Cream910 g
Clam (fresh, rinsed)1 pinch
Cayenne PepperDirections:
1
Preheat the oven to 400 degrees F
2
Brush the tortillas with 1 tablespoon olive oil and sprinkle with salt and pepper to taste
3
Bake until crisp, about 5 minutes
4
Set aside
5
Add the cherry tomatoes, avocado and half of the parsley to a bowl and add the chile pepper flakes, 2 tablespoons olive oil and a third of the garlic
6
Stir together and set aside
7
In a large saucepan, add the remaining 2 tablespoons olive oil and the remaining parsley and garlic
8
Add the shrimp and cook until cooked through, about 2 minutes per side, then remove the shrimp from the pan
9
Deglaze the pan with the white wine and add the cream
10
Cook, covered, until it thickens like a sauce, about 4 minutes
11
Add the clams and cover
12
Cook over medium heat until the clams are fully opened, about 7 minutes
13
Peel the shrimp (reserve the shells) and remove the clams from their shells
14
Chop the shrimp and clams and reserve
15
Fill a small pot halfway with water and add the onions, shrimp shells and some salt and bring to a simmer
16
Cook, 20 minutes, to make a broth
17
Strain the broth into the cream sauce to enhance the flavors
18
Add the cayenne
19
Place 1 toasted tortilla on each of 4 plates
20
Top each with the shrimp and clam mixture add the tomato-avocado salsa
21
Finish with the cream sauce