Clams & Lobster Enchilado

Name: Clams & Lobster Enchilado
Ingredients: 1/2 cup olive oil; 4 whole dried árbol chiles; 10 garlic cloves, crushed; Zest of one lemon; 10 oregano sprigs; 1 large red bell pepper, finely chopped (1 cup); 2 carrots, finely chopped (1 cup); 2 celery ribs, finely chopped (1 cup); 1 medium fennel bulb-trimmed, cored and finely chopped (1 cup); 1 1/2 large onions, finely chopped (2 cups); 6 cups tomato purée, preferably San Marzano; 2 teaspoons sea salt, plus more for seasoning; Pepper; One 12-ounce bottle IPA or lager (an IPA can be very hoppy and a little bitter); 24 littleneck or cherrystone clams, scrubbed; Two 2-pound lobsters, halved lengthwise, claws cracked but intact (have your fishmonger prep the lobsters)

andrewzimmern.com

Indulge in Andrew Zimmern's Floribbean-Cuban inspired Clams & Lobster Enchilado, perfect for cool summer evenings. Served over rigatoni or ditali pasta to soak up the flavorful sauce.

View full recipe on andrewzimmern.com

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Ingredients

1/2 cup olive oil
4 whole dried árbol chiles
10 garlic cloves, crushed
Zest of one lemon
10 oregano sprigs
1 large red bell pepper, finely chopped (1 cup)
2 carrots, finely chopped (1 cup)
2 celery ribs, finely chopped (1 cup)
1 medium fennel bulb-trimmed, cored and finely chopped (1 cup)
1 1/2 large onions, finely chopped (2 cups)
6 cups tomato purée, preferably San Marzano
2 teaspoons sea salt, plus more for seasoning
Pepper
One 12-ounce bottle IPA or lager (an IPA can be very hoppy and a little bitter)
24 littleneck or cherrystone clams, scrubbed
Two 2-pound lobsters, halved lengthwise, claws cracked but intact (have your fishmonger prep the lobsters)