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


Save 72% off of newsstand price now!

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

Sign up

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

Shrimp and Clam Stew in Tomato-Fennel Broth


Tomato-Fennel Broth

2 tablespoons olive oil

2 cups diced fennel bulb

1 cup diced onion

1 cup diced celery

6 cloves garlic, sliced

1 teaspoon red pepper flakes

2 cups chopped canned tomatoes, liquid reserved

1 cup white wine

4 cups chicken stock, water, or seafood stock

1 teaspoon spanish paprika

1 teaspoon smoked paprika

Salt and pepper to taste

Shrimp and Clams

2 tablespoons olive oil, plus more for finishing

2 cups diced chorizo

2 pounds shrimp, peeled and deveined

2 pounds Littleneck clams, scrubbed and rinsed

Salt and pepper to taste

3 cups white beans, cooked

½ cup chopped parsley for garnish

1 lemon, halved


  1. Make the broth: Heat olive oil in a small stockpot over medium heat. Add fennel, onions, celery, garlic, and red pepper flakes. Sauté until vegetables have softened, about 5 minutes. Add tomatoes and cook 5 minutes, then add white wine and cook for 5 minutes more. Add stock, paprika, salt, and pepper and simmer over medium heat until reduced by a quarter and all flavors are incorporated, about 30 minutes.
  2. Prepare the shrimp and clams: Heat olive oil in a deep, wide pan. Add chorizo and cook for 5 minutes, browning lightly. Add shrimp and clams and season with salt and pepper. Sauté for another 3 to 4 minutes, tossing seafood in chorizo oil, then add white beans and prepared tomato-fennel broth. Cover and simmer over low heat until all clam shells are open and shrimp is cooked, about 5 to 10 minutes. Season to taste. Discard any unopened clams and serve in a large bowl, garnishing with chopped fresh parsley, a drizzle of olive oil, and a squeeze of fresh lemon juice.
Print Recipe