Spring weather has us craving summer eats on a crowded beachside patio—but in the interest of social distancing, we’re currently making this recipe from chef-owner Jeremy Sewall at home. “Before you start cooking, make sure your shellfish is well washed,” says the chef and owner of Row 34. “Sand is only good at the beach!”

Serves 8

Ingredients
5 pounds littleneck clams
3 pounds fresh mussels
1 pound chorizo sausage, sliced (optional)
2 medium red onions, thinly sliced
1 bulb fennel, sliced into thin strips
2 ½ cups white wine
1 stick unsalted butter
1 cup Italian parsley leaves, loosely packed
¼ cup canola oil
2 tablespoons kosher salt
1 tablespoon garlic, chopped
1 tablespoon black pepper
zest of 4 lemons

Instructions

►Before cooking, find a platter or bowl that will hold all shellfish as well as a couple of cups of liquid. Keep it close, as you’ll need to quickly remove shellfish from the pot while cooking.

►Heat canola oil in a rondeau on the stove (a wide, shallow pot; substitute a Dutch oven or stock pot if you don’t have one).

►Once oil is hot, add chorizo (optional), and let it cook until it begins to brown lightly. Add the onions, fennel, and garlic; let sweat for about 3 minutes, stirring frequently. Do not let the vegetables color.

►Add the clams and white wine, cover pot, and let steam for about 4 minutes. Add the mussels and continue steaming for about 3 minutes, until the shells begin to open. Immediately remove shellfish from pot (leaving cooking liquid) and place shellfish on prepared platter.

►This process should go quickly: Once the shellfish is removed from the pot, add the butter to the remaining liquid. Stir butter until melted, then add parsley, salt, pepper, and lemon zest.

►Ladle liquid over the shellfish and serve family-style.