Clams with Fennel and Cherry Tomatoes

By stancec44

Ingredients

• 8 1/2-inch-thick diagonal baguette slices, lightly toasted or grilled
• 1 fennel bulb with long stems and fronds attached
• 5 tablespoons extra-virgin olive oil plus more for drizzling
• 3 pounds New Zealand cockles or Manila clams, scrubbed
• 2 garlic cloves, thinly sliced
• 1 1/3 pounds cherry tomatoes
• Coarse sea salt
• Freshly ground black pepper

Details

Servings 4
Cooking time 30mins
Adapted from lacucinaitaliana.com

Preparation

Step 1

Divide bread among 4 large shallow serving bowls.

Finely chop together fennel stems and fronds (save bulb for another use).

In a large Dutch oven or heavy pot with lid, heat 3 tablespoons oil over medium heat. Add chopped fennel and clams; increase heat to medium-high and cook, covered, just until clams open, 7 to 8 minutes. Using a slotted spoon, transfer clams to serving plates with bread, then, reserving pot, strain juices through a fine-mesh sieve into a bowl. Spoon juices over clams.

To the pot, add remaining 2 tablespoons oil and garlic; heat over medium-low heat until oil is fragrant and warmed, about 4 minutes. Add tomatoes and pinch salt, increase heat to high and cook, shaking pan back and forth once or twice, until tomatoes are collapsed with some of their juices released, 1 to 2 minutes more.

Drizzle clams and toast with oil, then tomatoes and their juices on top. Sprinkle with salt and pepper.