CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
MIAMI SPICEEn Español
CLAMS WITH CHORIZO BROTH
EPISODE 5: CARLOS
Serves 2.
DIRECTIONS
In a large sauce pan, melt butter then add chorizo and cook until butter has taken a chorizo (reddish) color.
Add white wine, seafood stock and garlic.
Once simmering, add clams, cover and cook approximately 7 minutes until clams open.
In the meantime, cook pasta in boiling water for approximately 7 minutes, remove and strain, then toss in to clam mixture.
Toss in fresh basil and serve.
INGREDIENTS
2 Tbsp butter
1 lb baby clams
4 oz seafood stock
1 link chorizo (skinned & thinly sliced)
1 tsp garlic (minced)
3 oz white wine
Fideos finos pasta (curly vermicelli)
Fresh basil chiffonade
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