Brothy Clams and Chorizo
- Ready In:
- 2 tablespoons olive oil
- 1⁄2 lb spanish chorizo sausage, diced
- 1 large fennel bulb, diced
- 1 large Spanish onion, diced
- 4 garlic cloves (grated or minced)
- 1 teaspoon pimentos (smoked Spanish paprika)
- 1 pinch crushed red pepper flakes
- 2 cups clam juice
- 1 cup dry white wine
- 3 dozen littleneck clams, scrubbed clean
- 4 tablespoons fresh parsley leaves, roughly chopped
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- 1 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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