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
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.

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