Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish

• 2 tablespoons olive oil
• 1 large Spanish onion, coarsely chopped
• 4 cloves garlic, chopped
• 1 carrot, peeled, coarsely chopped
• 1 stalk celery, coarsely chopped
• 6 cups clam juice
• 1 cup dry white wine
• 4 plum tomatoes, halved and roasted in oven until soft
• Salt and pepper
• 1 pound linguisa Spanish sausage, blanched
• 1 pound Spanish chorizo, blanched
• 2 tablespoons olive oil
• 2 shallots, finely sliced
• Tomato/Clam Broth
• 24 littleneck clams, scrubbed
• 2 tablespoons cold unsalted butter
• Salt and freshly ground pepper
• 1/4 cup finely chopped parsley
• 1 yellow pepper, grilled, peeled and julienned
• 1 red pepper, grilled, peeled and julienned
• 1 Vidalia onion, grilled and thinly sliced
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• Salt and pepper

1. For the Clam Broth: Heat olive oil in medium saucepan over medium heat.
2. Add the onions, garlic, carrots and celery and cook until soft.
3. Add the white wine and cook until reduced to 1/4 cup.
4. Add the clam juice and cook until reduced to 3 cups.
5. Add the tomatoes, season with salt and pepper and cook for 5 minutes.
6. Place mixture in a blender and blend until smooth.
7. Strain into a clean bowl.
8. For the Grilled Sausages: Preheat grill pan over high heat.
9. Grill sausages until cooked through and golden brown and crusty on outside.
10. Remove, let rest and slice on bias into 1-inch pieces.
11. For the Clams and the Broth: Heat olive oil in large saucepan.
12. Add shallots and cook until soft.
13. Add tomato/clam broth and bring to a simmer.
14. Add the clams, cover and let cook until all have opened.
15. Remove clams to a bowl with a slotted spoon.
16. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened.
17. Add the butter, salt and pepper and parsley.
18. Place 6 clams and a few pieces of each of the sausage in a bowl.
19. Ladle over the clam broth and top with some of the relish.
20. Serve with French bread.
21. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

olive oil, spanish onion, garlic, carrot, celery, clam juice, white wine, tomatoes, salt, linguisa spanish, spanish chorizo, olive oil, shallots, tomato, littleneck clams, cold unsalted butter, salt, parsley, yellow pepper, red pepper, vidalia onion, sherry vinegar, olive oil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/roasted-clams-with-hot-spanish-sauce-and-sweet-onion-and-grilled-pepper-relish-recipe.html (may not work)