In a wide base cooking pot (such as a dutch oven) over medium heat, add a little olive oil.  Allow to heat for about 1 minute.  Add sliced fennel and shallot mixture.  Cook over medium/low heat for about 10 minutes stirring every few minutes.  You want the fennel and shallots to soften.  Remove from pot and set aside.Cut chorizo in to 1/4 inch pieces and add into the same pot you cooked the fennel mixture.  Cook over medium heat for about 5-7 minutes.  You want the pieces almost fully cooked.

Add cooked fennel and shallots back into pot with chorizo and cook for an additional 5 minutes stirring occasionally.

Thoroughly wash littleneck clams and make sure they are tightly closed before using.  Do not use clams that are open before they have been cooked.

Add clams into pot with chorizo, fennel and shallot mixture.  Add 1 cup of white wine.  Cover pot and allow to cook for 5-10 minutes or until all the clams have fully opened.  Time will vary depending on size of clams.  You can check around 3 minutes to see if they are done.

Note: I don’t add salt or pepper to this dish because there is enough in the chorizo and natural brine in the clams.

To plate:
Appetizer – 3 clams per plate and top with fennel and shallot mixture and some broth.  Top with some chopped parsley.
6 clams per plate if you would like to serve two for a light lunch.  Serve with a side salad.
12 clams for a person meal – Enjoy!

In a pot add approximately 1 tbsp of unsalted butter and a drizzle of olive oil.  Turn heat to medium low and allow butter to melt but do not burn.Add chopped ramps and cook for 3 minutes stirring occasionally.  Add 1 beer and increase heat.

Thoroughly wash clams.  Discard any that are not tightly closed.  Once beer is simmering, add clams and then place lid on the pot.

Cook until clams all pop open, around 5 minutes.  Do not overcook (once the clams open  they are done.)

To plate:
Place all clams in a bowl and then ladle ramps and beer broth over the top.  Finish with freshly cracked pepper.