12 littleneck clams, scrubbed
½ fennel bulb, trimmed, cored and cut into ¼-inch strips
3 ounces cooked chorizo, cut into small cubes or crumbled
½ cup light beer
½ teaspoon kosher salt
Large pinch saffron threads
Nutritional information per serving: Calories 149 (40% from fat) • carb. 5g • pro. 17g • fat 7g • sat. fat 2g • Col. 44mg • sod. 535mg • calc. 16mg • fiber 1g
1. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 8 minutes at 285°F, with no speed.
2. Add 12 little neck clams. Secure the Cooking Lid. The cooking time is set for 10 minutes at 212°F with no speed.
3. Clams are ready when shells have opened. Discard any clams that have not opened before serving.