Irresistible Negra Modelo Beer Steamed Clams with Crispy Chorizo & Shaved Fennel-Herb Salad
Imagine a dish where succulent, briny clams meet the smoky, spicy kick of crispy chorizo, all simmered in the rich, smooth notes of Negra Modelo beer, and crowned with a bright, refreshing shaved fennel-herb salad. This isn’t just a recipe; it’s an experience, a vibrant celebration of flavors that promises to transport your taste buds. Today, I’m thrilled to share an adapted version of a truly exceptional dish that’s perfect as an impressive appetizer or a delightful main course, especially when the warmer months call for something both satisfying and fresh.
A Whirlwind of Events: Life, Wedding Bells, and Culinary Adventures
Lately, life has felt like a whirlwind, moving at a million miles an hour. The weeks leading up to my wedding were unexpectedly packed with excitement, making every moment count. Amidst the joyful chaos, a truly unique opportunity presented itself: an invitation to attend and promote a special Negra Modelo dinner. This wasn’t just any dinner; it was to be held in Washington, DC, at one of my favorite city spots, Union Market. The timing, just weeks before our wedding, gave me pause for a mere two seconds before I realized this was an opportunity simply too good to miss. Wedding or not, exceptional food and learning from culinary giants always win!
The allure wasn’t just the delicious food (though that’s always a major factor!); it was the chance to glean new cooking insights from two incredibly talented and renowned chefs: Chef Rick Bayless and Chef Chris Cosentino. For those who don’t know, I’m a beer enthusiast through and through. Give me a cold brew over a fancy cocktail any day of the week. While I adore drinking beer, I must confess I don’t cook with it nearly as often as I should. This event was the perfect nudge to explore beer’s culinary potential, especially with Negra Modelo, which happens to be my favorite Mexican lager.
Negra Modelo: The Ideal Culinary Partner
Negra Modelo is more than just a refreshing drink; it’s a beer with remarkable depth and character, making it an exceptional ingredient for cooking. Its distinctive reddish hue is a result of carefully caramelized and toasted malts, which impart a slightly sweet, extra smooth, and beautifully balanced flavor. This unique profile, as demonstrated by Chef Bayless and Chef Cosentino that evening, makes it a surprisingly versatile complement to a wide array of dishes, from hearty stews to delicate seafood. I was particularly eager to see how these culinary maestros would incorporate it into their creations, pushing the boundaries of what I thought beer could do in the kitchen.
As many of you already know, I am a monumental (and I truly mean monumental!) fan of Rick Bayless. So, to be sitting just a few feet away, watching him cook alongside Chef Cosentino, felt incredibly special. I might have even approached him at the end of the evening to confess my obsession with his Chicago restaurant, XOCO, and my plans to move there. One can always hope for a new best friend, right? Stranger things have certainly happened!
Insights from the Masters: Chef Bayless’s Chili and Chef Cosentino’s Clams
The entire evening was a delightful fusion of culinary artistry and engaging conversation. The venue itself was stunningly decorated – a mental note was made to repurpose beer bottles as flower vases for future gatherings! But the true highlights for Connor and me were the captivating cooking demonstrations by Chef Bayless and Chef Cosentino.
We sampled several exquisite Negra Modelo-infused dishes throughout the night, including some truly delicious beer-braised pork tacos with chipotle aioli and guacamole. However, the dishes prepared live on stage left an indelible impression.
Chef Rick Bayless: Mastering the Art of Chili with Negra Modelo
Chef Rick Bayless showcased his masterful touch with an unbelievably hearty and flavorful pork chili. His secret? Dry-roasted ancho chile peppers and a rich broth thickened with masa harina. He emphasized the critical step of toasting the chiles in a dry pan – a technique that unlocks their deepest, most complex flavors. The pork was then braised to perfection using a harmonious blend of Negra Modelo and fire-roasted tomatoes. The result was nothing short of extraordinary; a true “YUM” moment that lingered long after the last bite.
Chef Bayless shared a crucial insight: he prefers cooking and braising with Negra Modelo because its distinct malty undertones beautifully complement dried chiles. Crucially, unlike more hoppy beers, Negra Modelo does not turn bitter during the cooking process. This was a revelation for me, as I’ve definitely encountered that bitterness in my own past attempts at cooking with beer, making his choice of Negra Modelo particularly brilliant.
Chef Chris Cosentino: Portuguese-Inspired Steamed Clams with a Twist
Then came Chef Chris Cosentino, who prepared an amazing Portuguese-inspired Negra Modelo steamed clam and pork chorizo dish. The moment I tasted it, I knew it was something I had to recreate. The brilliant combination of spicy, rendered chorizo sausage, sweet and briny clams, and a surprisingly bright, citrusy fennel-herb salad topping was pure perfection. Each element played off the other, creating a symphony of textures and flavors.
Chef Cosentino also shared invaluable tips, such as his method for cleaning clams: placing them in a large bucket or bowl with ice, water, and salt, then shaking vigorously to thoroughly remove any sand or grit. And a truly fascinating historical tidbit: the original Rhode Island clam chowders were made with beer! Who knew? These small insights added so much to the overall experience.
Choosing which chef’s dish to adapt for you all was incredibly difficult, but in the end, I settled on a lightly adapted version of Chef Chris Cosentino’s incredible clam and chorizo dish. It’s truly a standout, perfect as a vibrant appetizer or a satisfying main course. What makes it even better is that it can be prepared in less than 30 minutes, yet it manages to be incredibly impressive, despite its straightforward preparation.
Crafting Your Own Masterpiece: The Recipe Highlights
This recipe for Beer Steamed Clams with Chorizo and Shaved Fennel-Herb Salad is a testament to how simple ingredients, expertly combined, can create an extraordinary dish. Beyond the stars of the show – fresh clams and spicy chorizo – there are a few surprising elements that truly elevate this recipe.
The Unexpected Addition: Chickpeas
One of the brilliant additions that Chef Cosentino incorporated, and which I’ve kept, is canned chickpeas. I never would have considered adding chickpeas to a clam dish before this experience, but they provide a wonderful, unexpected textural contrast and an extra layer of heartiness to the broth. They soak up all the incredible flavors, adding a satisfying bite.
The Game-Changer: Shaved Fennel-Herb Salad
The truly defining element that sets this dish apart is the simple yet incredibly impactful shaved fennel-herb salad. This vibrant topping is a symphony of fresh flavors: thinly shaved fennel, crisp fresh mint (a true game-changer that adds an unparalleled freshness!), delicate fennel fronds, finely minced chives, and bright cilantro (my personal substitution for parsley, but feel free to use either). Tossed lightly with a squeeze of fresh lemon juice and a drizzle of quality olive oil, this salad isn’t just a garnish; it’s a critical component. It provides a much-needed acidic counterpoint to the richness of the chorizo and the earthiness of the clams, balancing the entire dish beautifully and adding incredible dimension and flavor with every forkful.
The entire cooking process is a joy. You start by rendering the chorizo until it’s wonderfully crispy, releasing its aromatic oils. Then, sweet red onions and fragrant garlic are sautéed, building a robust flavor base. The clams and chickpeas are introduced, followed by the star liquid: Negra Modelo beer, which gently steams the clams open, infusing them with its smooth, malty notes. A touch of chicken stock and fresh lemon brightens the broth, creating a succulent, flavorful liquid begging to be sopped up with crusty bread.
You absolutely have to try this recipe! It’s a guaranteed crowd-pleaser and remarkably easy to execute, making it ideal for entertaining or a special weeknight meal. I want to extend my heartfelt thanks to Negra Modelo once again for such a fantastic evening. It was truly the perfect culinary kick-off to a very special week in my life, inspiring this incredible recipe that I’m so excited to share with you all.
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 some salt, shaking them vigorously to remove any excess sand or grit. Rinse well under cold water.
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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 are slightly softened and translucent. Add the thinly sliced garlic and continue to sauté for an additional 1 to 2 minutes until fragrant, being careful not to burn it.
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Add the spicy chorizo (with casings removed) in chunks to the pot. Sauté over high heat, breaking it up with a spoon, until it is caramelized and just cooked through, about 5-7 minutes. Add the cleaned and drained clams and the rinsed canned chickpeas. Pour in the entire bottle of Negra Modelo beer. Cover the pot tightly, increase the heat to high, and allow the clams to steam until they just begin to open. You may wish to stir the pot once or twice during this process to ensure even cooking and steaming.
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Once the clams are mostly open, add the chicken stock to the pot. Allow the mixture to simmer for a few minutes, allowing the flavors to meld. Remove the cover, then add half of the lemon zest and the juice of one entire lemon to the pot. Stir gently and then season the broth to taste with kosher salt, adding more if 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 with 1 to 2 teaspoons of extra virgin olive oil and squeeze a little additional lemon juice over the top. Toss gently until the greens are evenly and lightly dressed.
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To serve, divide the beer-steamed clams, crispy chorizo, chickpeas, and flavorful broth evenly between 4-6 individual serving bowls. Generously top each bowl with a handful of the fresh shaved fennel-herb salad. Serve immediately with lemon wedges and plenty of grilled or crusty bread for dipping into the delicious broth, and a few additional torn mint leaves for garnish.
This post is proudly sponsored by Negra Modelo. I am incredibly grateful for their support, which enables me to continue exploring new culinary horizons, being creative in the kitchen, and sharing my passion for truly exceptional food with all of you!