This rustic stew brings together fresh littleneck clams , smoky Spanish-style chorizo , fennel , and dry white wine for a bold yet balanced seafood dish. The clams steam open in the aromatic broth, which is infused with garlic, onion, herbs, and just enough heat. It’s hearty, quick to prepare, and ideal for casual gatherings or a luxurious weeknight meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Stew
2 lbs fresh littleneck clams, scrubbed and soaked
6 oz cured Spanish-style chorizo, sliced or diced
1 fennel bulb, trimmed, halved, and thinly sliced (reserve fronds for garnish)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup dry white wine (e.g. Sauvignon Blanc, Albariño, or Pinot Grigio)
1 ½ cups fish stock, clam juice, or water
1 tbsp tomato paste
1 tbsp olive oil
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Optional: 1 tbsp chopped parsley or fennel fronds for garnish
For Serving
Grilled or toasted crusty bread (sourdough or baguette)
Lemon wedges
Clean the Clams
1
Place clams in a large bowl with cold water and a couple tablespoons of salt. Let sit for 20–30 minutes , then scrub and rinse thoroughly.
Discard any with cracked shells or that remain open when tapped.
Start the Stew Base
2
In a large Dutch oven or deep sauté pan, heat olive oil over medium heat.
Add chorizo and cook for 3–4 minutes until browned and fragrant.
Stir in onion and fennel , and cook for 5–6 minutes until softened.
Add garlic , tomato paste , and red pepper flakes (if using), and cook for 1 more minute.
Deglaze and Simmer
3
Pour in white wine to deglaze the pan, scraping up any browned bits.
Let wine simmer for 2–3 minutes to reduce slightly.
Add fish stock (or clam juice/water) and bring to a gentle simmer.
Taste and season with salt and black pepper as needed.
Add the Clams
4
Add cleaned clams to the pot and cover tightly with a lid.
Let steam for 6–8 minutes , shaking the pot gently halfway through.
Remove lid and discard any clams that have not opened.
Serve
5
Ladle the stew into wide bowls, making sure to include plenty of broth.
Garnish with chopped parsley or fennel fronds .
Serve with grilled bread for dunking and lemon wedges for a citrusy finish.
Tips for Success
6
Use Spanish-style cured chorizo (not fresh Mexican chorizo).
Don’t overcook the clams—they’re ready once they pop open!
Strain your broth through a sieve if you want a cleaner finish.
Variations
7
Add a handful of cherry tomatoes or roasted red peppers for color.
Substitute with mussels or add shrimp for a heartier seafood mix.
Stir in a splash of cream or coconut milk for a creamy broth variation.
Suggested Pairings
8
Serve with: Charred bread, roasted potatoes, or white beans
Drink: Dry white wine, vermouth, or a citrus-forward IPA
Occasion: Dinner party first course, cozy seafood supper, summer patio meal
Ingredients For the Stew
2 lbs fresh littleneck clams, scrubbed and soaked
6 oz cured Spanish-style chorizo, sliced or diced
1 fennel bulb, trimmed, halved, and thinly sliced (reserve fronds for garnish)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup dry white wine (e.g. Sauvignon Blanc, Albariño, or Pinot Grigio)
1 ½ cups fish stock, clam juice, or water
1 tbsp tomato paste
1 tbsp olive oil
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Optional: 1 tbsp chopped parsley or fennel fronds for garnish
For Serving
Grilled or toasted crusty bread (sourdough or baguette)
Lemon wedges
Directions Clean the Clams
1
Place clams in a large bowl with cold water and a couple tablespoons of salt. Let sit for 20–30 minutes , then scrub and rinse thoroughly.
Discard any with cracked shells or that remain open when tapped.
Start the Stew Base
2
In a large Dutch oven or deep sauté pan, heat olive oil over medium heat.
Add chorizo and cook for 3–4 minutes until browned and fragrant.
Stir in onion and fennel , and cook for 5–6 minutes until softened.
Add garlic , tomato paste , and red pepper flakes (if using), and cook for 1 more minute.
Deglaze and Simmer
3
Pour in white wine to deglaze the pan, scraping up any browned bits.
Let wine simmer for 2–3 minutes to reduce slightly.
Add fish stock (or clam juice/water) and bring to a gentle simmer.
Taste and season with salt and black pepper as needed.
Add the Clams
4
Add cleaned clams to the pot and cover tightly with a lid.
Let steam for 6–8 minutes , shaking the pot gently halfway through.
Remove lid and discard any clams that have not opened.
Serve
5
Ladle the stew into wide bowls, making sure to include plenty of broth.
Garnish with chopped parsley or fennel fronds .
Serve with grilled bread for dunking and lemon wedges for a citrusy finish.
Tips for Success
6
Use Spanish-style cured chorizo (not fresh Mexican chorizo).
Don’t overcook the clams—they’re ready once they pop open!
Strain your broth through a sieve if you want a cleaner finish.
Variations
7
Add a handful of cherry tomatoes or roasted red peppers for color.
Substitute with mussels or add shrimp for a heartier seafood mix.
Stir in a splash of cream or coconut milk for a creamy broth variation.
Suggested Pairings
8
Serve with: Charred bread, roasted potatoes, or white beans
Drink: Dry white wine, vermouth, or a citrus-forward IPA
Occasion: Dinner party first course, cozy seafood supper, summer patio meal
Clam & Chorizo Stew with Fennel & White Wine
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