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!!!
My boy friend would go for this. The recipe seems easy. Thanks KateReplyDelete
Hi JJ! Do you buy link and cut it up or ground chorizo?? I have had chorizo clams at a restaurant, I would love to surprise my family with this! Thank you!! Sally Ann- AtlantaReplyDelete