½ ounce vegetable oil
¼ cup sliced fennel bulb
9 clams
2 ounces belgian-style beer
1 ounce clam juice
Juice of ½ a Meyer lemon
2 ounces butter
1 ounce cooked chorizo
3 satsuma segments
3 cara cara segments
Pickled banana peppers
Ingredients
steps
- Heat oil in a large sauté pan over high heat. Sweat fennel in oil then add clams and sauté until hot. Deglaze pan with beer and let liquid reduce by half. Add clam juice to pan and cook until clams open. Add lemon juice and butter.
- Pour clams into serving bowl and garnish with chorizo, citrus segments, and pickled banana peppers.
Date Published: 04.12.16
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- From Brannon Florie of the Granary in Mount Pleasant, South Carolina
