Herb & Anise Steamer Clams
Makes 6 Servings
In this recipe the absinthe and fennel add a shellfish-friendly anise element, brightening up what is otherwise a very traditional herbed steamer clam recipe.
INGREDIENTS
- 2 Fresh Fennel Bulbs, ends removed & outer leaves peeled
- 1 tsp Absinthe
- 1 tbsp Fresh Parsley leaves
- 1 tbsp Fresh Chives, minced
- 1 tbsp Fresh Chervil leaves
- 1/3 cup White Wine
- 1 Shallot, sliced
- 6 cups Live Steamer Clams
DIRECTIONS
1
Using a mandoline or v-slicer, slice the fennel bulbs thin enough that they’re semi-translucent.
2
Sweat the shallot in olive oil until softened and aromatic.
3
Add the fennel slices & briefly sauté.
4
Deglaze the pan with the absinthe. Add the fish stock, white wine and clams.
5
Cover the pan and let the clams steam until they open.
6
Put the contents of the pan in a large bowl (for family style) or individual serving bowls. Sprinkle the fresh herbs. Serve.