Clams with Fennel and Pernod Recipe

Name: Clams with Fennel and Pernod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in heavy large pot over medium-high heat.
2
Add onions, fennel bulb with fronds, garlic and fennel seeds; saute until fennel bulb is tender, about 10 minutes.
3
Add wine; boil until liquid is reduced by half, about 4 minutes.
4
Stir in tomatoes and Pernod; simmer 5 minutes to blend flavors.
5
Add clams to pot; cover and cook until clams open, about 8 minutes (discard any that do not open).
6
Transfer to large bowl.
7
Sprinkle with oregano.
8
Garnish with lemon.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 2 cups chopped onions, 1 medium fennel bulb with fronds, finely chopped, 2 1/2 tablespoons minced garlic, and more.

Yes, Clams with Fennel and Pernod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams with Fennel and Pernod

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