- Heat oil in a large sauté pan over high heat. Add fennel and sweat then add clams, and sauté until clams are hot.
- Deglaze pan with ale and reduce by half.
- Add clam juice to pan and cook until clams open. Add lemon juice and butter to finish sauce.
- Pour clams into serving bowl, and garnish with Chorizo sausage, citrus segments, pickled banana peppers, fennel fronds and parsley.
Chef Note: Add Chorizo sausage at the end of the recipe as a garnish if you are using a dry chorizo. If you are using a fresh chorizo, add it to the pan with the fennel in step one.