- 1 tablespoon olive oil
- 8 ounces dried Spanish chorizo casing removed and chorizo finely diced
- ½ Vidalia onion finely diced
- A small fennel bulb fronds reserved; bulb cored and finely diced
- 1 teaspoon smoked Spanish paprika
- 1 lemon zested and juiced
- 1 cup dry white wine
- ½ cup fresh parsley
- 20 littleneck clams scrubbed
- Salt and pepper to taste
- Toasted ciabatta bread for serving
Cook the clams:
Add the minced parsley to the pot, then reduce heat to low. Add the clams, cover, and cook for 8-10 minutes or until the clams have all opened. Remove from heat.
Calories: 550kcal | Carbohydrates: 16g | Protein: 23g | Fat: 34g | Sodium: 35mg | Fiber: 3g | Sugar: 7g | Vitamin C: 53mg