Winter Clams with Citrus and Fennel
By Recipe developed for Sur La Table’s Cooking Classes
Winter Clams with Citrus and Fennel
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 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
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.
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.