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Similar in preparation to a New England-style clambake, we utilize the Big Green Egg for a clean and slightly salty-smoky flavor. Use a cast-iron pot to keep the ashes at bay. And nothing is better than fresh, tender clams naturally steamed under the hood in white wine and fennel. This recipe pairs perfectly with a Tito’s Rosemary-Aperol Sparkle Punch.
Ingredients | Serves 4
- 1½ lb. littleneck clams, cleaned
- 1½ lb. Spanish coquina clams, cleaned
- 1 lb. uncured chorizo meat
- 1 fennel bulb, thinly sliced
- 1 large shallot, small dice
- 4 cloves garlic, finely minced
- ¼ cup fresh Italian parsley, finely chopped
- 1 Tbsp. fresh chives, finely chopped
- 1 cup fregola
- 2 cups fish broth
- 1 cup white wine
- ¼ cup extra-virgin olive oil
- Salt and fresh-cracked black pepper
- 1 fresh baguette, torn, for dipping
Preparation
Heat the charcoal to 400 degrees. Place a large cast-iron pot into hot embers. Add olive oil and chorizo. Brown the chorizo; add fennel, shallot and garlic, stirring constantly for approximately 5 minutes. Add white wine and chicken broth, fregola, and clams; season with salt and pepper. Place the lid on the pot top, and cook for approximately 8 minutes or until opened, stirring halfway through. Carefully pull the pot off the embers, and hold it aside. Place a grill grate over the embers, and toast the baguette. Top the clams with parsley and chives, and serve with the toasted baguette.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
