Serves 4 to 6
2 tbsp (30 ml) olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium red pepper, cored and diced
1 small bulb fennel, cored, trimmed, halved and finely sliced
½ lb (250 g) dried spicy chorizo, cut into ¼-in (0.5 cm) slices
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried oregano
½ tsp (2 ml) red pepper chili flakes
1 x 28 oz (794 ml) can stewed or whole plum tomatoes
1 cup (250 ml) red wine
4 lbs (2 kg) fresh clams or mussels
salt and pepper, to taste
chopped fresh cilantro, for garnish
baguette, to serve


  1. In a large stockpot, heat oil over medium heat. Add onion, garlic, red pepper and fennel, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
  2. Stir in chorizo, paprika, oregano and chili flakes, stir until well mixed and aromatic, about 2 minutes. Stir in tomatoes, breaking them up with a spatula, then add red wine. Bring to a boil.
  3. Add clams (or mussels), then boil, covered, until clams open, 7 to 8 minutes. Discard any that do not open. Season with salt and pepper. Stir in cilantro and serve in warm bowls with baguette.
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