My F&W
quick save (...)

Baked Kamut with Chorizo and Clams

  1. 2 cups Kamut
  2. 9 cups water
  3. 1/2 cup dry white wine
  4. Scant 1/2 teaspoon lightly packed saffron threads
  5. 1 tablespoon unsalted butter
  6. 1 tablespoon olive oil
  7. 2 carrots, cut into 1-inch dice
  8. 1 large onion, coarsely chopped
  9. 2 ounces chorizo or other smoked spicy sausage, cut into 1/2 -inch dice
  10. 1 large garlic clove, minced
  11. Salt and freshly ground pepper
  12. 3 dozen littleneck clams, scrubbed
  1. In a large saucepan, combine the Kamut and 6 cups of the water and bring to a boil. Cover and cook over low heat until almost tender, about 45 minutes. Drain the Kamut. Meanwhile, in a small saucepan, heat the wine. Remove from the heat, crumble in the saffron and let steep for at least 20 minutes.
  2. Preheat the oven to 400°. In a heavy 13-by-9-inch roasting pan set over low heat, melt the butter in the olive oil. Add the carrots and onion and cook, stirring, until softened, about 4 minutes. Add the saffron-infused wine and bring to a boil. Add the Kamut and the remaining 3 cups of water and bring to a boil. Cover tightly with foil and bake for about 1 3/4 hours, or until most of the liquid is absorbed.
  3. Raise the oven temperature to 450°°. Stir the chorizo, garlic and a pinch each of salt and pepper into the Kamut. Arrange the clams, hinges down, in the Kamut. Cover with foil and bake in the bottom of the oven for about 15 minutes, or until the clams have opened. Serve at once.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.