2 tablespoons extra-virgin olive oil
2 cloves garlic; peeled
1 large chorizo
2 pounds clams; cleaned
1/2 cup Albareino Spanish white wine
1/2 medium orange
1/4 bunch flat-leaf parsley; leaves chopped
Saffron Aioli:
1/2 teaspoon saffron threads
1/4 cup hot water
2 cloves garlic
2 medium egg yolks
1 cup slivered almonds; blanched
kosher salt
1/2 medium orange; juiced
3 cups extra-virgin olive oil
water; as needed

1. Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley.

Saffron Aioli:
2. Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired.