Clams With Fennel And Pernod Recipes

CLAMS WITH FENNEL BROTH

Steps:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

DURAD, CLAMS AND FENNEL

Steps:

• Preheat oven to 375 degrees F.
• For the potato cake: Heat 1/4 cup of the olive oil in a nonstick pan over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy - approximately 5 minutes. Flip the cake over and finish in a preheated oven for 5 minutes more. Remove from the pan and cut into quarters. Keep warm.
• For the sauce: In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.
• For the fish: In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes, skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.
• For the fennel mixture: In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.
• To plate: Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.

CLAMS WITH FENNEL AND PERNOD

Steps:

• 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.

CLAM PAN ROAST WITH SAUSAGE AND FENNEL

Steps:

• Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
• Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
• Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
• Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

LUCKY'S CLAMS PROVENCAL

Steps:

• Slice the potatoes about one-quarter inch thick and place in a pot filled with cold water. Bring to a boil and boil for seven minutes. Drain and set aside.
• Peel the onions, halve them and slice them about one-quarter-inch thick. Trim the fennel bulb and slice about one-quarter-inch thick. Seed the peppers, remove the membranes and dice.
• Preheat the oven to 500 degrees.
• Lay out the clams in a single layer in a baking dish. In a bowl, combine the onions, fennel, peppers, wine, water, garlic, plum tomatoes, tarragon, cilantro, butter and Pernod. Top the clams with this mixture. Roast the clams for eight minutes. Turn them and roast for about eight minutes more, until the clams open (discard any unopened clams).
• To serve, place six clams into each of six heated bowls. With tongs, distribute the tomatoes, onions, fennel and potatoes around the clams. Pour equal amounts of the broth and remaining solids over the clams. Garnish with the scallions and lemon wedges. Serve immediately with garlic mayonnaise on the side. (See recipe.)

CLAM SAUCE WITH PERNOD OR RICARD

Steps:

• Heat the butter in a saucepan and add the flour, stirring with a wire whisk. Add the clam juice and wine, stirring constantly with the whisk. Let cook about five minutes, stirring occasionally.
• Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds. Do not overcook. Continue beating and remove the sauce from the stove. Stir in the ground pepper, cayenne and Pernod or Ricard.

ASSORTED STEAMED CLAMS

Steps:

• Combine the wine, Pernod, onion, and garlic in a large pot with a tight-fitting lid. Bring to a boil, then reduce to a simmer and cook for 3 or 4 minutes.
• Add the herbs. Add the clams and cook, shaking the pot several times, until the clams open, 3 or 4 minutes. Discard any clams that do not open.
• Spoon the clams into shallow soup bowls, spoon in some of the broth, and garnish with the parsley. Serve immediately.

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE

Steps:

• Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
• Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
• Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
• While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
• Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.