Clams with Fennel and Pernod |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here. Ingredients:
1/4 cup olive oil |
2 cups chopped onions |
1 medium fennel bulb with fronds, finely chopped |
2 1/2 tablespoons minced garlic |
2 teaspoons fennel seeds |
2 cups dry white wine |
1 1/4 pounds plum tomatoes, chopped |
2 tablespoons pernod (anise-flavored liqueur) |
3 dozen littleneck clams, scrubbed |
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried |
lemon wedges |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onions, fennel bulb with fronds, garlic and fennel seeds; sauté until fennel bulb is tender, about 10 minutes. Add wine; boil until liquid is reduced by half, about 4 minutes. Stir in tomatoes and Pernod; simmer 5 minutes to blend flavors. Add clams to pot; cover and cook until clams open, about 8 minutes (discard any that do not open). Transfer to large bowl. Sprinkle with oregano. Garnish with lemon.
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