Description
This elegant dish brings the briny sweetness of fresh clams together with the delicate anise flavor of fennel, all balanced by a bright parsley vinaigrette. Light, aromatic, and perfect as an appetizer or a main course with crusty bread.
Ingredients
Clams:
- 2 pounds fresh clams (littleneck or Manila)
Fennel Broth:
- 1 large fennel bulb, thinly sliced
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 cups seafood stock or vegetable broth
- 1 cup dry white wine
- 1 lemon, juiced
- ¼ cup olive oil (divided)
- Salt and pepper, to taste
Parsley Vinaigrette:
- ¼ cup fresh parsley, finely chopped
- 1 tablespoon red wine vinegar
Instructions
- Clean the Clams: Place clams in a bowl of cold water with a pinch of salt. Let sit for 20 minutes to purge sand. Rinse under cold water.
- Start the Fennel Broth: Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened.
- Cook the Fennel: Add sliced fennel to the pot and cook for 5 more minutes until just tender.
- Deglaze with Wine: Pour in white wine and simmer for 2–3 minutes to reduce slightly.
- Add Stock: Stir in seafood stock or broth. Bring to a gentle boil.
- Steam the Clams: Add cleaned clams to the pot. Cover and steam for 5–7 minutes or until the clams open. Discard any that remain closed.
- Make the Vinaigrette: In a small bowl, whisk together lemon juice, red wine vinegar, remaining olive oil, chopped parsley, salt, and pepper.
- Serve: Spoon fennel and broth into serving bowls, add steamed clams, and drizzle with the parsley vinaigrette. Serve hot.
Notes
- Serve with crusty bread to soak up the flavorful broth.
- For extra richness, finish the broth with a small pat of butter before serving.
- Pairs wonderfully with a chilled glass of Sauvignon Blanc or Pinot Grigio.
