12 Clams (little neck, middle neck)
½ cup Chorizo (Spanish-style or Mexican (formed into small balls and cooked in skillet)
3-4 Raw, peeled and de-veined shrimp
½ cup quartered cherry tomatoes
1 heavy teaspoon minced garlic
1 bulb fennel small diced and blanched (cooked in boiling water)
1 cup white wine (something you would drink, but not sweet)
10 oz. chicken stock (reduce sodium or no sodium)
2 pinches red chili flake or 1 teaspoon chili oil
1 tablespoon ruff chop basil
¼ fresh lemon (optional)
In large deep skillet over med-high heat, place 12 clams in pan with ½ t. minced garlic and ¼ cup cherry tomatoes. Sautee for about 30 seconds. Add ½ cup white wine and reduce until almost no liquid in pan. Add 5oz chicken stock, pinch of chili flake or ½ teaspoon chili oil. Pinch of salt and black pepper. Cover pan and simmer until all clams have opened. Discard any clams that did not open. Remove from heat and separate the clam and liquid reserving both to the side. Repeat this with mussels.
Combine clam and mussel liquid in pan. Add raw shrimp and reduce liquid by half, cooking the shrimp in the process. Add pre-cooked chorizo, fennel, and basil. Return clams and mussels to broth. If you'd like, squeeze fresh lemon juice for extra acidity. Serve with toasted bread.