Clams in Fennel Broth with Parsley Vinaigrette

By á-25222

Ingredients

• For the vinaigrette:
• 1/3 cup (1/2 oz./15 g.) minced flat-leaf parsley
• Grated zest and juice of 1 lemon
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground pepper
• 1 Tbs. unsalted butter/ghee or Earth Balance Buttery Spread
• 1 Tbs. olive oil
• 2 cloves garlic, sliced
• 2 small fennel bulbs, including stalks and fronds, sliced
• 2 shallots, minced
• 1/2 cup (4 fl. oz./125 ml.) dry white wine
• 1 cup (8 fl. oz./250 ml.) chicken broth
• 2 lb. (1 kg.) manila clams, scrubbed

Details

Servings 4
Adapted from blog.williams-sonoma.com

Preparation

Step 1

To make the vinaigrette, in a small bowl, stir together the parsley, lemon zest and juice, oil, mustard and garlic. Season with salt and pepper and let stand at room temperature.



In a large, heavy pot, melt the butter with the oil over medium-high heat. Add the garlic, fennel and shallots and saute until soft, about 5 minutes. Add the wine and cook for 2 minutes. Add the broth and bring to a boil. Add the clams to the pot, discarding any that do not close to the touch. Cover and cook until the clams open, 6-8 minutes. Discard any unopened clams.



Ladle the clams and broth into bowls, drizzle with the vinaigrette, and serve. Serves 4.


You can use mussels in place of the clams, if you prefer; the parsley vinaigrette is also delicious drizzled on sliced grilled chicken or fish.