Steamed Clams with Fennel and Chorizo
By Recipe developed for Sur La Table’s Cooking Classes
Steamed Clams with Fennel and Chorizo
By Recipe developed for Sur La Table’s Cooking Classes
Yield/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.
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.