Delicious Beer Steamed Clams with Crispy Chorizo & Shaved Fennel Herb Salad
Life has been moving at an incredible pace lately, and I’ve found myself with limited opportunities to share even a fraction of the exciting moments with you! Amidst the whirlwind, I recently had the chance to attend an unforgettable culinary event that combined my love for good food, great beer, and inspiring chefs. This experience ultimately led to this incredible recipe: Beer Steamed Clams with Chorizo, perfectly complemented by a light and refreshing Shaved Fennel Herb Salad. It’s a dish that brings together a unique blend of flavors and textures, perfect for a memorable meal.
An Unforgettable Culinary Evening with Negra Modelo
Believe it or not, the week leading up to my wedding was even more eventful than I could have imagined! Just a few weeks prior, an invitation landed in my inbox – an opportunity to attend and promote a Negra Modelo dinner in Washington, D.C. at one of my favorite city spots, Union Market. I hesitated for a mere two seconds before realizing this was an opportunity I absolutely couldn’t miss, regardless of the timing. Wedding preparations, schmedding preparations, right?
If that wasn’t reason enough, this event also served as a fantastic excuse to savor some truly amazing food and absorb new cooking techniques from two incredibly talented culinary maestros: Chef Rick Bayless and Chef Chris Cosentino. I might not have mentioned it before, but I am a beer enthusiast through and through! Give me a cold brew over a fancy cocktail any day of the week. So, an evening centered around my favorite Mexican lager, presented by such esteemed chefs, was simply irresistible.
The Perfect Brew for Culinary Creations: Negra Modelo
Despite my deep appreciation for beer, I’ll be the first to admit that I don’t cook with it nearly enough. However, Negra Modelo holds a special place as my favorite Mexican lager. Its distinctive reddish hue is a result of caramelized and toasted malts, which impart a subtly sweet, extra smooth, and beautifully balanced flavor. This unique profile makes it an exceptionally versatile ingredient, capable of complementing a wide array of dishes, as Chef Bayless and Chef Cosentino so brilliantly showcased that evening. I was genuinely excited to witness the culinary magic these chefs had in store!
As many of you already know, I am an enormous (and I mean, *enormous*!) fan of Rick Bayless. So, sitting just five feet away, watching him cook alongside Chef Cosentino, felt incredibly special. I might have, or might not have, approached him at the end of the night to confess my obsession with XOCO and declare my impending move to Chicago. Here’s hoping we become best friends – stranger things have certainly happened!
Culinary Masterclasses from Renowned Chefs
The entire evening was an absolute delight. The venue was exquisitely decorated – a personal note to self: beer bottles make surprisingly charming flower vases! Beyond the aesthetics, the cooking demonstrations were both highly informative and wonderfully entertaining. We had the pleasure of sampling several dishes prepared with Negra Modelo throughout the night, including some truly delicious beer-braised pork tacos served with chipotle aioli and guacamole. However, the true highlights for Connor and me were the dishes crafted by Chef Bayless and Chef Cosentino right there on stage.
Chef Rick Bayless’s Flavorful Pork Chili
Chef Rick Bayless presented an incredibly hearty and deeply flavorful pork chili. His masterful creation featured dry-roasted ancho chile peppers, with the chili expertly thickened using masa harina. Chef Bayless emphasized the critical step of toasting the chiles in a dry pan – a technique essential for unlocking their maximum flavor potential. The meat itself was braised to perfection using a harmonious blend of Negra Modelo and fire-roasted tomatoes. One word comes to mind: YUM!
Chef Bayless further explained his preference for Negra Modelo in cooking and braising. He noted that the beer’s malty undertones beautifully complement the richness of dried chiles. Crucially, unlike more hoppy beers that can turn bitter during the cooking process, Negra Modelo maintains its smooth character, a challenge I’ve certainly encountered in my own past culinary experiments. This insight alone was a game-changer for my beer-infused cooking!
Chef Chris Cosentino’s Portuguese-Inspired Clams
Chef Chris Cosentino then wowed us with an amazing Portuguese-inspired Negra Modelo steamed clam and pork chorizo dish. The ingenious combination of spicy chorizo sausage, briny clams, and a bright, zesty fennel-herb salad topping was sheer perfection. It was a symphony of flavors and textures that truly captivated the palate.
During his demonstration, Chef Cosentino shared invaluable tips for cleaning clams effectively: simply place them in a large bucket or bowl with ice water and salt, then shake vigorously to dislodge any sand or dirt. He also shared a fascinating historical tidbit, revealing that the *original* Rhode Island clam chowders were actually made with beer! This was a complete revelation to me and added an extra layer of intrigue to the evening’s culinary education.
Bringing the Flavors Home: My Adapted Beer Steamed Clams Recipe
Although it was an incredibly difficult decision to choose just one dish, I decided to share a slightly adapted version of Chef Chris Cosentino’s exquisite clam recipe with you all today. This dish is an absolute winner, whether served as an impressive appetizer for a dinner party or as a satisfying main course. It’s particularly ideal for summer entertaining, as it comes together in less than 30 minutes, yet delivers an impressive culinary experience despite its straightforward preparation.
Beyond the star ingredients of clams and chorizo, this recipe also incorporates canned chickpeas! I honestly would never have considered adding chickpeas to a clam dish until now, but I was pleasantly surprised by the delightful additional texture and heartiness they provided. They absorb the flavorful broth beautifully, making each bite even more satisfying.
The simple yet impactful fennel-herb salad is truly the secret weapon that elevates this dish. It’s a vibrant combination of thinly shaved fennel, fresh mint (which is an absolute game-changer here!), delicate fennel fronds, finely minced chives, and fresh cilantro. While the original might have used parsley, I find cilantro offers a fantastic zest, but you can certainly choose either based on your preference. This fresh mix is lightly tossed with bright lemon juice and a delicate drizzle of extra virgin olive oil. This salad not only adds a crucial layer of freshness but also provides a dynamic contrast in texture and a burst of herbaceous, citrusy flavor that perfectly balances the richness of the clams and chorizo. It gives the entire dish so much dimension and makes every spoonful a truly invigorating experience.
You absolutely *have* to try this Beer Steamed Clams with Chorizo and Shaved Fennel Herb Salad recipe! I am confident that you will love its unique combination of flavors and its surprisingly simple preparation. I want to extend my sincerest gratitude once again to Negra Modelo for such a fantastic evening. It was truly the perfect way to kick off a very special week in my life, inspiring delicious meals like this one.
Beer Steamed Clams with Chorizo and Shaved Fennel Herb Salad
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Ingredients
Negra Modelo Steamed Clams with Chorizo:
- 4 lbs Manila or Littleneck clams cleaned and rinsed
- ¼ cup (60 mL) extra virgin olive oil
- 8 oz spicy pork chorizo sausage casings removed
- 1 red onion thinly julienned
- 6 garlic cloves thinkly sliced
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 bottle Negra Modelo beer
- 2 cups (480 mL) low-sodium chicken stock
- 1 lemon for juice and zest
- kosher salt
Shaved Fennel-Herb Salad:
- 1 large head of fennel cored removed and very thinly sliced
- ¼ fresh cilantro leaves
- ¼ fresh mint leaves torn
- ¼ cup finely minced chives
- fennel fronds for garnishing
- 1 to 2 teaspoons extra virgin olive oil
- lemon wedges for serving
- grilled bread for serving
Instructions
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Wash the clams thoroughly in a large bowl of ice water with a good pinch of salt. Vigorously shake and agitate them to ensure any excess sand or grit is expelled.
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In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the thinly julienned red onions and sauté for 3 to 4 minutes, stirring continuously, until they begin to soften and become translucent. Stir in the thinly sliced garlic and continue to sauté for an additional 1 to 2 minutes, until the garlic is fragrant but not browned.
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Add the spicy chorizo (with casings removed) in small chunks to the pot. Sauté over high heat, breaking it up with a spoon, until it is caramelized, crispy, and just cooked through. Drain any excess fat if desired. Stir in the cleaned and well-drained clams and the canned chickpeas. Pour in the entire bottle of Negra Modelo beer. Cover the pot tightly with a lid, increase the heat to high, and allow the clams to steam until they just begin to open. Stir the pot once or twice during this process to ensure all clams cook evenly.
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Once most of the clams have opened, add the chicken stock to the pot and allow the mixture to simmer gently for a few minutes to meld the flavors. Remove the cover. Carefully add half of the fresh lemon zest to the pot, along with the juice of one lemon. Stir everything together gently and then season the broth to taste with kosher salt, adjusting as needed. Discard any clams that did not open.
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Meanwhile, prepare the shaved fennel-herb salad. In a small mixing bowl, combine the very thinly shaved fennel with the fresh cilantro leaves, torn fresh mint leaves, finely minced chives, and delicate fennel fronds. Add the remaining lemon zest. Drizzle lightly with 1 to 2 teaspoons of extra virgin olive oil and squeeze a bit more fresh lemon juice on top. Toss gently until all the greens are evenly and lightly dressed.
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To serve, divide the beer-steamed clams and their flavorful broth evenly among 4 to 6 shallow bowls. Top each bowl generously with a handful of the fresh shaved fennel-herb salad. Serve immediately with lemon wedges and grilled bread or crusty bread for dipping, if desired. A few additional torn mint leaves can be used for garnish.
This post is sponsored by Negra Modelo. Thank you for supporting the brands that allow me to get in the kitchen, be creative, and share my passion for great food!