Portuguese Inspired Ground Beef Stew with Clams and Hazelnuts

This hearty stew is made with red wine, a savory contrast to the ground beef. Serve over white or brown rice—or over steamed greens such as kale, collard greens, or spinach . Also serve a bottled Portuguese red chili sauce on the side, if desired.

1 cup hazelnuts

1⁄4 cup olive oil

1 large onion, halved, then thinly sliced

1 large red bell pepper, cored, seeded, and thinly sliced

1 large yellow bell pepper, cored, seeded, and thinly sliced

6 garlic cloves, slivered

2 pounds 90% to 93% lean ground beef

1 cup dry red wine

1 tablespoon paprika

2 teaspoons stemmed thyme or 1 teaspoon dried thyme

1⁄2 teaspoon salt, plus more if needed

1⁄2 teaspoon freshly ground black pepper

1⁄4 teaspoon saffron threads, crumbled

2 pounds mahogany or other small clams, scrubbed

1⁄4 cup chopped parsley leaves

• Position the rack in the center of the oven; preheat the oven to 350°F. Place the hazelnuts on a large lipped baking sheet; toast until lightly browned and aromatic, tossing occasionally, about 5 minutes.
• Cool the hazelnuts on the baking sheet for 5 minutes, then pour them into a clean kitchen towel. Fold the towel closed and rub the hazelnuts together, thereby taking off their papery outer skins. However, some stubborn bits will remain on the nuts.
• Pour the hazelnuts into a food processor or a mini-food processor; process until fi nely ground, about like cornmeal. Set aside.
• Heat a large saucepan or pot over medium heat. Swirl in the olive oil, then add the onion. Cook, stirring often, until translucent, about 4 minutes.
• Add both bell peppers and the garlic; cook, stirring frequently, until softened, about 3 minutes.
• Crumble in the ground beef; cook, stirring often, until browned, about 5 minutes.
• Pour in the wine; bring to a simmer, scraping up any browned bits on the pan’s bottom.
• Stir in the paprika, thyme, salt, pepper, saffron, and the ground hazelnuts. Bring to a simmer, reduce the heat to low, and cook until slightly reduced, about 15 minutes.
• Add the clams, stir well, and bring to a full simmer over medium heat. Cover and simmer just until the clams open, about 10 minutes, stirring once or twice—but gently so as not to dislodge the clam meat from the shells. Before serving, stir in the parsley and check to see if the stew needs any more salt (remember that the clams are quite salty).

Makes 8 servings