Clams in Fennel Broth with Parsley Vinaigrette Recipe

Few dishes delight quite like Clams in Fennel Broth with Parsley Vinaigrette. Picture this: juicy, fresh clams gently steamed in a broth perfumed with sweet fennel and garlic, then topped with a punchy parsley vinaigrette that ties it all together with vibrant color and zingy flavor. Whether you serve it to impress at a dinner party or treat yourself on a quiet night in, this dish is a shining example of how simple, honest ingredients can create something truly special.

this Recipe

Ingredients You’ll Need

The beauty of Clams in Fennel Broth with Parsley Vinaigrette lies in its straightforward ingredient list. Each item is chosen for its ability to layer depth, fragrance, and color into the final dish—nothing fussy, just pure Mediterranean goodness.

• Clams (2 pounds, littleneck or Manila): Always use the freshest clams possible—their briny sweetness makes this dish sing.
• Fennel bulb (1 large, thinly sliced): Brings a delicate anise flavor and a satisfying crunch to the broth.
• Onion (1 small, finely chopped): Adds gentle sweetness and body to the base.
• Garlic (4 cloves, minced): Infuses the broth with savory warmth—don’t be shy!
• Seafood stock or vegetable broth (2 cups): Use a good-quality broth for rich, layered flavor.
• Dry white wine (1 cup): Brightens the broth and helps deglaze the pot; Sauvignon Blanc works wonderfully here.
• Lemon (1, juiced): A squeeze of freshness that wakes everything up.
• Olive oil (¼ cup, divided): Lends silkiness to both the broth and the vinaigrette—use extra-virgin for best results.
• Salt and pepper (to taste): Don’t forget to season thoughtfully; balancing these ensures a rounded broth.
• Fresh parsley (¼ cup, finely chopped): Essential for the vinaigrette—choose flat-leaf for the brightest flavor.
• Red wine vinegar (1 tablespoon): Adds a pleasant tang to the vinaigrette and cuts through the richness.

How to Make Clams in Fennel Broth with Parsley Vinaigrette

Step 1: Clean the Clams

Place the clams in a large bowl filled with cold water and a good pinch of salt. Let them soak for about 20 minutes to naturally expel any sand or grit hiding inside their shells. Give them a final rinse under cold water to ensure they’re sparkling clean—this simple step helps guarantee a silky, mess-free broth.

Step 2: Start the Fennel Broth

Warm 1–2 tablespoons olive oil in a sturdy pot over medium heat. Add your chopped onion and minced garlic, letting them sauté for 3 to 4 minutes. The goal is to soften, not brown—they should just begin turning translucent while releasing the most inviting aroma.

Step 3: Cook the Fennel

Add your thinly sliced fennel to the pot and continue cooking for about 5 minutes. The fennel should soften just enough to become tender but still retain a pleasant bite. This is where the subtle sweetness starts to build in the broth.

Step 4: Deglaze with Wine

Pour in the dry white wine and let it gently simmer for 2 to 3 minutes. This step lifts all the flavorful bits from the bottom, and as the alcohol cooks off, the wine leaves behind brightness and complexity.

Step 5: Add Stock

Now stir in your seafood stock or vegetable broth, then bring the mixture to a gentle boil. This forms the heart of the dish—a golden, aromatic broth ready to welcome the clams.

Step 6: Steam the Clams

Tip in the cleaned clams, cover the pot, and let them steam for 5 to 7 minutes. As they open, they’ll release salty ocean juices into the broth. Discard any that remain closed; these stubborn ones likely weren’t alive to start with.

Step 7: Make the Parsley Vinaigrette

In a small bowl, whisk together the lemon juice, red wine vinegar, remaining olive oil, chopped parsley, and a pinch of salt and pepper. This vivid green vinaigrette offers a citrusy, herbaceous finish that really brings Clams in Fennel Broth with Parsley Vinaigrette to life.

Step 8: Serve

Ladle the fennel and broth into wide, shallow bowls. Distribute the steamed clams on top, then drizzle generously with the parsley vinaigrette. The contrasting colors and aromas will tempt even the pickiest eater—serve piping hot for maximum enjoyment.

How to Serve Clams in Fennel Broth with Parsley Vinaigrette

Garnishes

A bright sprinkle of extra chopped parsley or a few tender fennel fronds right before serving will make your Clams in Fennel Broth with Parsley Vinaigrette look as stunning as it tastes. Some lemon zest or wedges on the side add extra flair and zing for anyone who likes an extra citrus kick.

Side Dishes

This dish begs to be scooped up with slabs of crusty artisanal bread to soak up every drop of the fragrant broth. For a fuller meal, pair with a peppery arugula salad or roasted fingerling potatoes tossed with olive oil and herbs. A chilled glass of Sauvignon Blanc or Pinot Grigio elevates the experience even further.

Creative Ways to Present

If you’re hosting, try serving Clams in Fennel Broth with Parsley Vinaigrette in individual wide bowls, or for a more casual vibe, heap everything into a big, rustic pot set in the middle of the table for guests to share. For a dramatic touch, serve with the vinaigrette in a small pitcher so each person can finish their bowl themselves.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Clams in Fennel Broth with Parsley Vinaigrette, allow everything to cool completely, then transfer to an airtight container. The broth and clams keep best together in the fridge for up to one day; beyond that, the clams may lose their springy texture.

Freezing

Clams themselves don’t freeze well once cooked—their delicate nature means they can turn rubbery when defrosted. However, the fennel broth can be frozen on its own for up to a month. Add fresh clams and vinaigrette when reheating for a just-cooked effect.

Reheating

To reheat, gently warm the chilled broth and clams in a small saucepan over low heat until just steaming—avoid boiling so the clams stay tender. Add the parsley vinaigrette just before serving to keep its brightness and fresh flavor intact.

FAQs

Can I use a different type of shellfish instead of clams?

Absolutely! While clams provide a lovely sweetness, mussels work beautifully here as well, following the same cooking process. The key is selecting very fresh shellfish and adjusting cook times accordingly.

Is there a non-alcoholic alternative to the white wine?

Yes! You can substitute the wine with an extra half cup of seafood or vegetable broth plus a splash of white wine vinegar or lemon juice. The idea is to bring a bright note that complements the fennel.

How do I know when the clams are cooked?

The clams are ready when their shells open wide during steaming. Discard any that remain stubbornly closed after cooking—these are unsafe to eat.

Can I prep any elements ahead of time?

You can definitely slice the fennel, chop the parsley, and even make the vinaigrette a few hours ahead. Only cook the clams at the last moment for the freshest flavor and texture. This makes Clams in Fennel Broth with Parsley Vinaigrette ideal for easy entertaining.

What’s the best way to clean clams before cooking?

Soak the clams in cold, salted water for about 20 minutes to purge sand, then rinse under fresh water. Gently scrub the shells if they seem gritty; handling them with care ensures a super clean broth in your final dish.

Final Thoughts

There’s something deeply satisfying about gathering friends or family around a pot of Clams in Fennel Broth with Parsley Vinaigrette—it’s generous, simple, and endlessly comforting. Give this recipe a go and let every bowlful remind you how special a few fresh, bold ingredients can truly be.

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