Manila Clams on the Half Shell with Fennel, Lemon, and Chiles

1. 1

   Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.

2. 2

   Shucking clams is a little different from shucking oysters.

3. 3

   You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side.

4. 4

   If youre going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if youve never done it before.

5. 5

   The clam knife has a thin blade and slides through the lip with the flat side, not the tip.

6. 6

   Place the shucked clams on a large plate.

7. 7

   Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.