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Steamed Clams with Fennel and Chorizo

Serves: Makes 4 appetizer servings


  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 large cloves garlic, minced
  • 1 large shallot, thinly sliced
  • 1 medium fennel bulb, trimmed, cored, and thinly sliced
  • 4 ounces sweet or hot Spanish chorizo, cut into ¼-inch dice
  • 2 plum tomatoes, seeded and chopped
  • ⅛ teaspoon saffron
  • ½ cup dry white wine
  • 1 cup seafood or low-sodium chicken broth
  • 2 pounds manila or littleneck clams, scrubbed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • Sliced baguette, for serving


Chorizo is a pork sausage made with paprika and is often paired with clams in classic Spanish cuisine. Look for links of dried and cured chorizo in well-stocked markets or specialty meat shops. Serve this bold flavored dish with lots of baguette on the side to soak up the broth.

In a large skillet over medium-high heat, add oil. When oil is shimmering add garlic, shallot and fennel; cook, stirring occasionally, until fennel softens, about 2 minutes. Add chorizo, tomatoes, saffron, wine and broth. Cook to meld flavors and partially reduce broth, about 5 minutes.

Add clams to the skillet and stir gently to coat with hot broth. Cover skillet and simmer until shells open, about 6 minutes depending on size, stirring once or twice during cooking. Remove lid, add parsley and season to taste with salt and pepper.

To serve: Divide clams and broth between 4 warmed appetizer bowls. Drizzle with olive oil and serve with sliced baguette.

Recipe developed for Sur La Table’s Cooking Classes

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