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Clams with Meyer Lemon, Cara Cara Navel, Satsuma Mandarin



½ ounce blended vegetable oil

¼ cup sliced fennel bulb

9 clams

2 ounces Westbrook White Thai ale

1 ounce clam juice

½ Meyer lemon, juiced

2 ounces butter

1 ounce house Chorizo

3 satsuma segments

3 cara cara segments

Pickled banana peppers

Bronze fennel fronds

Flat leaf parsley leaves



  1. Heat oil in a large sauté pan over high heat. Add fennel and sweat then add clams, and sauté until clams are hot.
  2. Deglaze pan with ale and reduce by half.
  3. Add clam juice to pan and cook until clams open. Add lemon juice and butter to finish sauce.
  4. 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.

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