Florida Clam and Potato Boil with Chorizo

Ingredients

Preparation

Preheat oven to 425 degrees. Cut potatoes in half. Drizzle with 1 tablespoon olive oil. Season with 1 teaspoon of seafood seasoning blend, sea salt and fresh ground pepper. Roast for 20-25 minutes, until crisp and golden brown. Remove from oven and set aside.

Preheat a large pot over medium-high heat. Add 1 tablespoon of olive oil to the pot. Carefully add the chorizo. Cook chorizo while stirring and breaking up, until brown. Add the diced onion, 1 teaspoon seafood seasoning blend and garlic. Cook until onions soften slightly. Add the tomato. Cook for a few minutes, stirring. Add the vegetable broth. Stir to release anything stuck to the bottom. Bring to a boil. Carefully add the clams. Cover the pot with a lid and cook for about 5 minutes, shaking every few minutes. Use a slotted spoon to remove clams. Place on a large platter with raised sides. Discard any clams that do not open after thoroughly cooking. Bring the leftover broth back to a boil. Add the lemon juice, parsley and butter to the broth mixture and stir. Adjust seasoning with sea salt and fresh ground pepper, to taste. Ladle broth over the bed of clams. Nestle the roasted potatoes into the clam dish. Garnish with sliced scallions. Serve with crusty bread.