Serves 4
15 min
Littlenecks in Fennel Broth
Recipe GLPR647d9e00c9a5c7
Tender littleneck clams cooked in a light, aromatic fennel-infused broth with garlic and white wine. The clams open delicately as they simmer, releasing their sweet brine into the broth, which is then ladled over them along with tender fennel pieces and garnished with fresh fennel fronds. A classic seafood appetizer that is naturally gluten-free, dairy-free, and ready in just 15 minutes.
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Ingredients
2 tablespoons Extra virgin olive oil
3 tablespoons Shallots, minced
2 tablespoons Garlic, chopped
2 cups Fennel, roughly chopped (white and green parts)
1 cup Dry white wine
3 cups Clam juice
½ teaspoon Freshly ground black pepper
48 Littleneck clams, rinsed and cleaned
Fresh fennel fronds, for garnish
Directions
Heat the extra virgin olive oil in a large sauté pan over medium heat. Add the minced shallots and chopped garlic, stirring constantly for about 1 minute until fragrant and beginning to soften.
Add the roughly chopped fennel to the pan and pour in the white wine. Increase the heat to medium-high and simmer for approximately 2 minutes to allow some of the wine to reduce slightly.
Pour in the clam juice and add the freshly ground black pepper. Cover the pan (ideally with a transparent lid so you can monitor progress) and bring the broth to a high simmer. Cook for 5 minutes to allow the flavors to meld.
Add all the rinsed and cleaned littleneck clams to the pan, making sure they are submerged in the broth as much as possible. Cover and maintain a vigorous simmer over high heat. The clams will begin to open within a few minutes. After about 5 minutes, when all clams have opened, use tongs to carefully transfer them to serving bowls. Discard any clams that do not open. Ladle the hot broth and cooked fennel over the clams, being careful to avoid pouring any sand or sediment from the bottom of the pan.
Garnish each serving generously with fresh fennel fronds and serve immediately while the broth is hot.
