Steamed Clams and Chorizo with Tomato Broth

Recipe by Chef Mark McEwan 1 1/2 tbsp (23 ml) minced onion 1 tbsp (15 ml) olive oil 1/2 cup (125 ml) roughly chopped cured chorizo 1/4 cup (50 ml) canned whole roma tomatoes, crushed 2 tbsp (30 ml) Spanish soffritto (see below) 1 tsp (5 ml) chopped oil-preserved red chili 3 lb (1.5 kg) clams, scrubbed 1/4 cups (50 ml) white wine 1 cup (250 ml) fish stock (see below) 1 tbsp (15 ml) whipped butter (see below) 1/2 tsp (2 ml) Lemon juice 1 tbsp (30 ml) chopped mixed parsley, oregano and cilantro 1 whole scallion, sliced Salt and pepper In large sauté pan, sweat onions in olive oil over medium heat for about a minute, then add chorizo. When sausage is heated through and fat is beginning to liquefy, add tomatoes, soffritto and chili. Sauté one minute longer. Add clams and deglaze pan with wine. Reduce by about a third, and add fish stock. Bring to simmer and cover pot. When clams pop open (after 5 to 7 minutes), check for any that haven’t opened and discard. Add butter, lemon juice, half the chopped herbs and half the scallion and season lightly. Stir again and season to taste. Transfer clams to large, warm serving bowl, pour sauce over top and sprinkle with remaining herbs and scallion. Soffritto 1 cup (250 ml) minced red or white onion 1/2 cup (125 ml) minced celery 1/4 cup (50 ml) each of minced fennel, carrot and garlic 1/2 cup (125 ml) olive oil Combine vegetables and garlic in saucepan. Add oil and cook over medium heat, stirring often, until vegetables are completely wilted. Fish Stock 2 lb (1 kg) white fish bones (such as halibut, sole, turbot, flounder) rinsed and chopped 1/2 Spanish onion, sliced 1 small leek, white part only, sliced 16 parsley stems 3 bay leaves 12 peppercorns 1 lemon, sliced 1 cup (250 ml) white wine 2 tbsp (30 ml) kosher salt Combine all ingredients in heavy-bottomed stock pot (not aluminum). Add 2 quarts (2 L) cold water, bring to boil, and then simmer for an hour or so. Skim scum from the surface as it rises and strain. Whipped butter 1 lb (450 g) butter, at room temperature 3 ice cubes Place butter in bowl of stand mixer fitted with a paddle. Blend until creamy. Add ice cubes and blend until melted and incorporated completely. Keep refrigerated.