Clams in Fennel Broth with Parsley Vinaigrette

By kmad

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
• 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

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.