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Refined Chef Originals Recipes


Little Neck Clams with Caramelized Fennel and Chorizo
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Description:
This dish can work as a starter for a dinner party, part of a light lunch or a nice individual meal. The annise flavor of the fennel and sweetness of the shallots works well with the light smoke and mild heat from the chorizo.  And of course the stars of the show, the little neck clams, make this a great dish.  Enjoy! 
Ingredients:
12 Little Neck Clams
1 cup Fennel bulb - thinly sliced
1/2 cup shallot - thinly sliced
1 Chorizo link - freshly made not dried
1 cup white wine - I use Chardonnay
Fresh Parsley for garnish
Olive oil

Serving size: 4
Prep time: 10 minutes
Cook time: 30 minutes

Directions:
In a wide base cooking pot (such as a dutch oven) over medium heat, add a little olive oil.  Allow to heat for about 1 minute.  Add sliced fennel and shallot mixture.  Cook over medium/low heat for about 10 minutes stirring every few minutes.  You want the fennel and shallots to soften.  Remove from pot and set aside.

Cut chorizo in to 1/4 inch pieces and add into the same pot you cooked the fennel mixture.  Cook over medium heat for about 5-7 minutes.  You want the pieces almost fully cooked.  

Add cooked fennel and shallots back into pot with chorizo and cook for an additional 5 minutes stirring occasionally.  

Thoroughly wash little neck clams and make sure they are tightly closed before using.  Do not use clams that are open before they have been cooked.  

Add clams into pot with chorizo, fennel and shallot mixture.  Add 1 cup of white wine.  Cover pot and allow to cook for 5-10 minutes or until all the calms have fully opened.  Time will vary depending on size of clams.  You can check around 3 minutes to see if they are done.  

Note: I don't add salt or pepper to this dish because there is enough in the chorizo and natural brine in the clams.

To plate:
Appetizer - 3 clams per plate and top with fennel and shallot mixture and some broth.  Top with some chopped parsley. 
6 clams per plate if you would like to serve two for a light lunch.  Serve with a side salad.  
12 clams for a person meal - Enjoy!
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