Shedd Aquarium’s Right Bite program works with restaurants and grocery stores to educate seafood lovers on the importance of choosing seafood that was caught or farmed using environmentally friendly practices. This month we're highlighting the Right Bite "green-listed" farmed clams.
Farmed clams are abundant, well managed and farmed in environmentally-friendly ways. They’re usually grown and harvested on the seafloor by hand, causing little disturbance to the surrounding environment. Today’s recipe is clams with Spanish chorizo in saffron-wine broth.
Clams with Spanish Chorizo in Saffron-Wine Broth
2 lbs farmed clams, such as cockles, littlenecks, manila, or steamers, scrubbed
1 tbsp olive oil
2 cloves garlic, crushed and minced
1 cup Spanish chorizo, casings removed, sliced thinly
1 red bell pepper, seeds and stem removed, sliced thinly
½ fennel bulb, sliced thinly
1 cup dry white wine
¼ tsp saffron threads, soak in a bit of water or wine to release the flavor
Handful flat leaf parsley, chopped, or fennel fronds
1. Heat the oil and butter in a large skillet over medium-high heat. Add fennel, sautéing for 2 to 3 minutes.
2. Add chorizo, red bell pepper and garlic. Season with salt and pepper.
3. Add white wine to the pan, and saffron threads that have been soaking.
4. Bring liquid to a simmer, add the clams and parsley or fennel fronds.
5. Cover until clams open, about 5 minutes. Serve with warm crusty bread.
—Kara Kotwas, Shedd Aquarium's Right Bite Team