RECIPE

Clams, Chorizo and Fennel on Toast

Name: Clams, Chorizo and Fennel on Toast
Cook time: 1 h
Yield: 8

Recipe Created For

4.8 L Stainless Steel Braiser

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

3 tbsp (45 ml) butter
½ lb (225 g) spicy dried chorizo sausage, sliced into rounds ¼ inch (6 mm) thick
½ fennel bulb, diced, fronds reserved for garnish
2 large shallots, finely chopped
4 anchovy fillets, finely chopped
3 garlic cloves, finely chopped
1 to 2 bird’s eye chili peppers, finely chopped
1 cup (250 ml) dry white wine
Zest of 1 lemon
1 tbsp (15 ml) lemon juice
4 lb (1.8 kg) pasta clams, scrubbed clean
8 thick slices sourdough bread
3 tbsp (45 ml) olive oil
½ cup (125 ml) coarsely chopped flat-leaf parsley leaves
2 tbsp (30 ml) coarsely chopped tarragon leaves

EQUIPMENT

The scent of certain dishes can instantly spark joy, taking you back to a special place and time. This mouth-watering clam and chorizo recipe will do just that with its nostalgic blend of savoury flavours and textures. It’s a feeling you’ll wish you could bottle.

INGREDIENTS

3 tbsp (45 ml) butter
½ lb (225 g) spicy dried chorizo sausage, sliced into rounds ¼ inch (6 mm) thick
½ fennel bulb, diced, fronds reserved for garnish
2 large shallots, finely chopped
4 anchovy fillets, finely chopped
3 garlic cloves, finely chopped
1 to 2 bird’s eye chili peppers, finely chopped
1 cup (250 ml) dry white wine
Zest of 1 lemon
1 tbsp (15 ml) lemon juice
4 lb (1.8 kg) pasta clams, scrubbed clean
8 thick slices sourdough bread
3 tbsp (45 ml) olive oil
½ cup (125 ml) coarsely chopped flat-leaf parsley leaves
2 tbsp (30 ml) coarsely chopped tarragon leaves

EQUIPMENT

INSTRUCTIONS

In a 4.8L Stainless Steel Braiser over medium-high heat, melt the butter. Add the chorizo and cook until browned on both sides. Remove with a Slotted Spoon and set aside.

Add the diced fennel and shallots to the Braiser. Cook over medium heat, stirring occasionally, until golden, about 2 minutes. Add the anchovies, garlic and chili pepper. Cook for 1 minute while stirring. Add the wine, lemon zest and lemon juice. Season lightly with salt and pepper. Bring to a boil.

Add the clams to the Braiser and cover with the lid. Cook for 5 to 7 minutes, shaking the pot occasionally, or until all of the clams have opened. Discard any clams that are cracked or have not opened.

Meanwhile, heat a Skillet Grill over medium-high heat. Brush the bread on both sides with the olive oil. Grill the bread, in batches, until nicely charred on both sides. Remove from the Skillet and season with salt and pepper.

Stir the fresh herbs into the clams. Serve the clams and their juices over the grilled bread. Top with the chorizo and fennel fronds. Serve with green salad.