Brothy Clams and Chorizo

Total Time:
35 min
15 min
20 min

4 to 6 servings

  • 2 tablespoons olive oil
  • 1/2 pound Spanish chorizo sausage, diced
  • 1 large fennel bulb, diced
  • 1 large Spanish onion, diced
  • 4 cloves garlic, grated or minced
  • 1 teaspoon pimenton (smoked Spanish paprika)
  • Pinch crushed red pepper
  • 2 cups clam juice
  • 1 cup dry white wine
  • 3 dozen littleneck clams, scrubbed clean
  • 4 tablespoons fresh parsley leaves, roughly chopped
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 lemon, zested and juiced
  • Loaf crusty bread, for serving
  • In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.

  • Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.

  • After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

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