Herb & Anise Steamer Clams

Herb & Anise Steamer Clams

Sarah Mickey All Recipes, Clam Recipes, Herb Recipes Leave a Comment

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.

Herb & Anise Steamer Clams
  • 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



Using a mandoline or v-slicer, slice the fennel bulbs thin enough that they’re semi-translucent.


Sweat the shallot in olive oil until softened and aromatic.

Add the fennel slices & briefly sauté.

Deglaze the pan with the absinthe. Add the fish stock, white wine and clams.


Cover the pan and let the clams steam until they open.


Put the contents of the pan in a large bowl (for family style) or individual serving bowls. Sprinkle the fresh herbs. Serve.

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