Clams with Citrus - The Local Palate
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Ingredients
- ½ ounce vegetable oil
- ¼ cup sliced fennel bulb
- 9 clams
- 2 ounces belgian-style beer
- 1 ounce clam juice
- Juice of ½ a Meyer lemon
- 2 ounces butter
- 1 ounce cooked chorizo
- 3 satsuma segments
- 3 cara cara segments
- Pickled banana peppers
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