Recipe: Fennel and Chorizo Clams
Chef Rob Smith grew up in North Yorkshire, where he began his culinary journey. Working under a decorated chef for several years, Rob later worked his summers in Cornwall and winters in French ski resorts.
The latter brought him to Wānaka to be the executive chef at Cadrona Alpine Resort and later at Mudbrick Vineyard on Waiheke Island. Now in Christchurch, he’s head chef at Riverside Kitchen. This dish is fresh and light, making the most of Riverside Market’s ingredients – dry aged chorizo and fresh clams. Riverside Kitchen’s unique position allows them to treat the market below like an extension of their pantry, even being brought into MasterChef-like challenges.
Serves 4
1 tbsp olive oil
1 small fennel bulb, finely sliced
1 small onion, finely diced
100g chorizo, finely diced
1kg little neck clams
50ml dry white wine
2 tsp butter
1/2 cup basil, chopped
1 red chilli, deseeded and finely sliced
Heat a pan on medium heat, add olive oil. When the oil is hot, add the chorizo and fry until crispy. Add fennel and onion, and fry until soft. Add clams in their shells along with the wine. Cover with a lid and steam until the clams open. Discard any unopened clams.
Remove the lid, reduce the heat, add butter and chilli, and toss through.
Garnish with chopped basil and serve with crusty bread.