📝 About This Recipe
This soul-warming braise is a celebration of the 'surf and turf' tradition found along the coasts of Spain and Portugal. Briny, tender Littleneck clams are slow-simmered in a rich, aromatic broth infused with the smoky heat of dry-cured chorizo, crisp white wine, and the subtle anise notes of fresh fennel. It is a rustic yet sophisticated dish that captures the essence of the Mediterranean sea in every spoonful.
🥗 Ingredients
The Shellfish
- 4 pounds Littleneck Clams (scrubbed and purged of grit)
The Aromatic Base
- 6 ounces Spanish Chorizo (dry-cured, casing removed, diced into 1/4 inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Fennel Bulb (halved, cored, and thinly sliced)
- 2 large Shallots (finely minced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet variety)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra heat)
The Braising Liquid
- 1 cup Dry White Wine (such as Albariño, Sauvignon Blanc, or Pinot Grigio)
- 1/2 cup Chicken or Seafood Stock (low sodium)
- 1/2 cup Canned Crushed Tomatoes (for body and acidity)
Finishing Touches
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 piece Lemon (juiced)
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by inspecting your clams. Discard any with cracked shells or those that stay open when tapped. Soak them in a bowl of cold salted water for 20 minutes to encourage them to spit out any remaining sand.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced chorizo and cook for 4-5 minutes until the fat renders out and the edges become slightly crispy.
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3
Add the sliced fennel and minced shallots to the pot. Sauté for 6-8 minutes, stirring occasionally, until the fennel is softened and translucent but not browned.
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4
Stir in the sliced garlic, smoked paprika, and red pepper flakes. Cook for just 1-2 minutes until the garlic is fragrant and the oil turns a vibrant orange-red from the paprika.
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5
Increase the heat to medium-high and pour in the white wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes.
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6
Stir in the stock and the crushed tomatoes. Bring the liquid to a gentle simmer. This creates the 'braising' base that will steam and flavor the clams.
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7
Carefully add the drained clams to the pot. Give them one quick stir to coat them in the liquid, then cover the pot with a tight-fitting lid.
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8
Braise the clams for 6-9 minutes. Do not peek too often! You want the steam to stay trapped inside to cook the clams evenly.
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9
Remove the lid and check the clams. They should all be wide open. Use tongs to remove any clams that have opened and set them in a warm serving bowl. Discard any clams that remain tightly closed after 10 minutes.
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10
With the clams removed, whisk the cold butter into the simmering sauce. This will emulsify the liquid, giving it a glossy, velvety texture.
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11
Stir in the fresh lemon juice and half of the parsley. Taste the sauce; it likely won't need salt because of the clams and chorizo, but add black pepper as desired.
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12
Pour the rich sauce and chorizo mixture over the clams in the serving bowl. Garnish with the remaining parsley and fennel fronds if you saved some.
💡 Chef's Tips
Always purge your clams in salted water; it's the only way to ensure a grit-free dining experience. Use a 'dry' chorizo meant for slicing rather than Mexican fresh chorizo, as the cured version holds its shape and provides a deeper smokiness. Don't overcook the clams; as soon as they pop open, they are done. Overcooking turns them rubbery. If the sauce feels too thin, let it boil for 2 minutes after removing the clams but before adding the butter to concentrate the flavors. Keep the fennel fronds (the feathery green tops) to use as a beautiful, aromatic garnish at the end.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or crusty baguette to soak up the incredible broth. Pair with a chilled glass of Albariño or a crisp Rosé to balance the smokiness of the chorizo. Add a side of simple roasted fingerling potatoes tossed in olive oil and sea salt. For a larger meal, toss the finished clams and sauce with linguine or thick bucatini pasta. A simple arugula salad with a lemon vinaigrette provides a bright contrast to the rich braise.