Steps: |
| -Heat up medium heavy-bottom saucepan over medium-high heat. |
| -Add the oil and heat until there is movement. |
| -Add the shallots and garlic and cook until translucent. |
| -Add the chorizo and saute until it starts to turn brown around the edges. |
| -Add the celery and fennel, and saute and additional 4 minutes. |
| -Add the tomato paste and stir to coat all of the vegetables. |
| -Deglaze the pan quickly with the Pernod. |
| -Add the saffron threads and the wine and let it reduce by 1/2. |
| -Add the tomato, clam juice and lemon juice. |
| -Let the liquid come to a boil and add your clams. (Make sure they are very clean or your dish will be full of sand!) |
| -Place a lid on the pot. |
| -Check the clams after 2 minutes to see if they are opening. When they open they are done. |
| -Do not force the clams to open. (The ones that don't open are bad and need to be discarded!) |
| -Add your blanched potatoes and gently stir to warm. |
| -Add the chopped celery leaves, fennel fronds, and tarragon. |
| -Season with salt and pepper to taste. |
| -Divide amongst individual bowls or one large serving bowl. |
Feel free to substitute mussels, shrimp or scallops, or combine them all! |
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