Baked Clams With Cauliflower Purée, Chorizo And Bread Crumbs

Ingredients

• :::For the Parsley Bread Crumbs:1 tablespoon olive oil8 ounces fresh chorizo, removed from casing3 slices Udi's Gluten Free Millet-Chia Bread¼ teaspoon hot paprikaFinely grated lemon zest from ½ lemon½ cup parsley leaves, roughly choppedKosher salt, to tasteFor the Clams:2 tablespoons unsalted butter2 garlic cloves, finely chopped18 (about 1 pound) littleneck clams, scrubbed clean⅛ teaspoon crushed red pepper flakes¾ cup dry white wine6 parsley stemsFor the Cauliflower Purée:1 tablespoon olive oil1 cup thinly sliced yellow onion (½ medium onion)2 cups cauliflower florets (about ½ head)Kosher salt, to taste:::

Directions

1. Make the parsley bread crumbs: Preheat the oven to 275°. In a medium skillet over medium-high heat, add the olive oil. When the oil begins to smoke, add the chorizo and brown, breaking up the meat with a wooden spoon, until the fat begins to render, 5 minutes.
2. Using a rubber spatula, scrape the contents of the skillet into a fine-mesh strainer set over a mixing bowl. Wait 10 minutes to collect the chorizo oil in the mixing bowl. Using a rubber spatula, press on the chorizo in the strainer to help squeeze out more chorizo oil. Set the chorizo aside. There should be approximately 2 tablespoons chorizo oil.
3. Place the Udi's Gluten Free Millet-Chia Bread into the oven and toast until it is completely dry, 30 to 35 minutes. Remove the bread and increase the oven to 375°. With your hands, break up the bread into small pieces, and place the bread pieces in a food processor. Pulse the bread until it resembles bread crumbs. Add the paprika and lemon zest, and pulse 15 seconds more. Add the chorizo oil and parsley, and pulse again. Taste the bread crumbs and adjust the seasoning as necessary with salt.
4. Make the clams: In a large skillet over medium heat, melt the butter. When the butter begins to foam, add the garlic and cook until it begins to soften, 2 to 3 minutes. Add the clams, red pepper flakes, white wine and parsley stems, and adjust the heat to high. Using tongs, pluck the clams out of the pan the moment that they open, placing them on a baking sheet lined with parchment paper, 6 to 10 minutes.
5. When the clams are cool enough to handle, remove the meat from the shell. Roughly chop the clam meat, transfer it to a small bowl and chill. Separate the top of each clam shell from the bottom of each shell. Reserve the shell tops and discard the bottoms. Rinse the top halves with warm water, pat dry and set aside.
6. Make the cauliflower purée: In a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onions and cook, stirring often, until they begin to soften and become translucent, 4 to 5 minutes. Add the cauliflower, season with salt and sauté for 1 to 2 minutes. Add enough water to cover the cauliflower by 1 inch. Bring to a simmer, then cover and continue to cook until the cauliflower is very tender, 8 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a blender, add ¼ cup of the cooking liquid and purée on high speed until smooth. If the purée looks too thick, add 2 tablespoons of water and continue to purée. Season with salt and set aside.
7. To assemble, take one of the reserved shells and place 1 teaspoon of cauliflower purée, 1 teaspoon of clam meat, ½ teaspoon of chorizo and ½ teaspoon of bread crumbs in the shell. Repeat with the remaining clam shells and ingredients. Transfer the clams to a foil-lined rimmed sheet tray and bake in the oven for 5 minutes. Serve warm.