Steamed clams make a great appetizer, but better yet with a few additions they make a fantastic dinner. I always make a big pot and serve them in bowls with all the yummy juices on the bottom. Wee Bear and I get some crusty sourdough to soak up all that yumminess .......OH MY!
This recipe is spicy, bread-dipping, clam-broth-a-licious. This isn't just a dish, it's a full-blown event! (The recipe calls for 2 1/2 pounds of clams... I bought 5 pounds of Manilla clams ....Wee Bear and I nearly ate all of them!! Feel free to double this recipe!
35 minutes prep time
3 T olive oil
1/2 lb chorizo sausage
1 medium fennel bulb diced
1 medium yellow onion diced
4 cloves garlic minced
1 tsp. paprika (hot)
1 pinch crushed red pepper
2 c. clam juice
1 c. dry white wine
2 1/2 pounds little neck clams (I used Manilla)
3 T. unsalted butter
4 sprigs parsley
1 lemon juiced and zested
In a large high sided saute pan, heat the olive oil over medium heat. Add the chorizo, cooking until it has let off some of the fat, 3 to 5 minutes.
Add the fennel and onion, cook until softened and fragrant, about four minutes. Next, add the garlic, paprika and crushed red pepper, cook for 1 more minute. Add the clam juice and white wine and bring mixture to a boil. Add the clams to the broth. Cover and cook until the clams open up, 5-6 minutes. Discard unopened clams.
Add the parsley, butter, lemon zest and juice.
Serve with a crusty sour dough bread to soak up the delicious juices.......YUM!!!