Brush the clams in cold water, remove grit and rinse in strainer.
Chop the onion and slice the garlic. Clean the fennel and remove the core. Slice the fennel bulb, saving fronds for garnish.
Heat olive oil in pan large enough to hold all clams with lid. Add garlic and onion to pan when oil is hot. Be careful not to let them burn. Once both have sweat, add chorizo and cook through. Add fennel, cook until tender or slightly caramelized. Add the Bold Rock Cider and white wine, and stir to loosen any bits from the pan. Add clams, and steam with lid on until they open. Once open, add pinch of smoked paprika and handful of fresh parsley and fennel fronds.
Serve immediately with a chunky piece of fresh bread to soak up the cider broth.
Keyword Bold Rock, Hard Cider, Seafood, Steamed Clams