Beer Steamed Clams with Chorizo and Shaved Fennel Herb Salad

🧂 Ingredients

• 4 lbs Manila or Littleneck clams

  cleaned and rinsed
• ¼ cup (60 mL) extra virgin olive oil
• 8 oz spicy pork chorizo sausage

  casings removed
• 1 red onion

  thinly julienned
• 6 garlic cloves

  thinkly sliced
• 1 (15-ounce) can chickpeas

  drained and rinsed
• 1 bottle Negra Modelo beer
• 2 cups (480 mL) low-sodium chicken stock
• 1 lemon

  for juice and zest
• kosher salt
• 1 large head of fennel

  cored removed and very thinly sliced
• ¼ fresh cilantro leaves
• ¼ fresh mint leaves

  torn
• ¼ cup finely minced chives
• fennel fronds

  for garnishing
• 1 to 2 teaspoons extra virgin olive oil
• lemon wedges

  for serving
• grilled bread

  for serving

Instructions

• 1 Wash the clams well with in a large bowl of ice water (with some salt), shaking
  them vigorously to remove any excess sand.
• 2 In a large pot, heat the oil over medium-high heat. Add the julienned red
  onions, and saute for 3 to 4 minutes, stirring continously, until slightly
  softened. Add the garlic and saute for an addition 1 to 2 minutes until
  fragrant.
• 3 Add the spicy chorizo (casings removed) in chunks, and saute over high heat
  until caramelized and just cooked through. Add the cleaned (and drained) clams
  and canned chickpeas, then add the Negra Modelo. Cover the pot, increase heat to
  high, and allow the clams to cook until they just begin to open. You may want to
  stir the pot once or twice to ensure the clams cook evenly.
• 4 Add the chicken stock to the pot, and allow mixture to simmer for a few minutes.
  Remove the cover, add half of the lemon zest to the pot and the juice of one
  lemon. Stir and then season the broth to taste with salt.
• 5 Meanwhile, in a small bowl, combine the thinly shaved fennel with the cilantro
  leaves, fresh mint, chives, and fennel fronds with the remaining lemon zest.
  Drizzle with olive oil and squeeze a bit of lemon juice on top. Toss until the
  greens are evenly and lightly dressed.
• 6 Divide the clams and broth evenly between 6 bowls. Top each bowl with a handful
  of the shaved fennel-herb salad. Serve immediately (with grilled bread or crusty
  bread, if using), and a few additional torn mint leaves.

Nutrition Info