Clams with Citrus
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Cooking tools:
- Kitchen scale
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Serving bowl
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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