The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Clams with Meyer Lemon, Cara Cara Navel, Satsuma Mandarin

Advertisement

Ingredients

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

Directions

 

  1. 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.
  2. Pour clams into serving bowl and garnish with chorizo, citrus segments, and pickled banana peppers.
Print Recipe