Steamed Clams with Fennel and Chorizo
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 appetizer servings
Ingredients
- 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
Procedure
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.
Steamed Clams with Fennel and Chorizo
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 appetizer servings
Ingredients
- 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
Procedure
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.