Chef Christopher Lee recommends serving these clams with some crusty bread for sopping up the tasty sauce. Be sure to use the fresh, not dried, chorizo sausage in this recipe.
Heat oil in large skillet on high heat. Add shallots and garlic; cook and stir 30 seconds. Add chorizo; cook and stir 1 minute. Add water and wine; bring to boil
Stir in tomatoes, paprika and fennel seed. Place clams in skillet. Cover. Cook about 5 minutes or until clams open
Stir in butter and parsley. Season to taste with pepper. (Discard any clams that do not open)
Test Kitchen Tip: Prepare as directed, using 2 pounds mussels in place of the clams.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.