Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.
Recipe information
Yield
Serves 4
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
Preparation
Heat oil in heavy large pot over medium-high heat. Add onions, fennel bulb with fronds, garlic and fennel seeds; sauté until fennel bulb is tender, about 10 minutes. Add wine; boil until liquid is reduced by half, about 4 minutes. Stir in tomatoes and Pernod; simmer 5 minutes to blend flavors. Add clams to pot; cover and cook until clams open, about 8 minutes (discard any that do not open). Transfer to large bowl. Sprinkle with oregano. Garnish with lemon.
