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Winter Clams with Citrus and Fennel

By Recipe developed for Sur La Table’s Cooking Classes

Ingredients

  • 2 ounces extra virgin olive oil
  • 1 medium shallot, minced
  • 1 fennel, minced, fronds saved
  • 1 large garlic clove, thinly sliced
  • ½ teaspoon crushed red pepper
  • 12 littleneck clams, scrubbed well
  • ⅓ cup dry white wine
  • ⅓ cup clam juice
  • 2 ounces unsalted butter
  • 1 Meyer lemon, zested
  • 1 tablespoon minced flat-leaf parsley


Procedure

Place a medium deep saucepan on the stove over medium- heat and add olive oil. Once the oil begins to shimmer add shallot, and fennel bulb cook until translucent, about 4 minutes. Add the garlic, and crushed red pepper and cook until fragrant, about 1 minute.

Increase the heat to medium-high and add the littleneck clams, white wine and clam juice. Cover the skillet with a lid and allow the liquid to steam clams until open, about 4 to 5 minutes.

Remove the skillet lid, add the butter, fennel fronds and toss until well combined, about 1 minute. Taste and season with salt and pepper and serve immediately.

To serve: Divide among 4 warmed serving bowls, ensuring an even number of clams per bowl. Sprinkle with parsley and serve immediately.