Durad Clams And Fennel Recipes

STEAMED CLAMS WITH SPICY ITALIAN SAUSAGE AND FENNEL

Steps:

• Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and sauté until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.

DURAD, CLAMS AND FENNEL

Steps:

• Preheat oven to 375 degrees F.
• In a nonstick pan in a 1/4 cup olive oil 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 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm.
• 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.
• 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.
• 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.
• 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.

CLAMS WITH FENNEL AND TOMATOES OVER SPAGHETTI

Steps:

• Heat butter in a large saucepan over mediun heat.
• Add onion and cook until soft.
• Add garlic, fennel and cook until fragrant.
• Add wine and thyme; bring to a boil.
• Add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
• Continue to cook until remaining clams open.
• Discard any unopened clams.
• Meanwhile, bring a large pot of water to a boil.
• Add salt and spaghett, and cook until al dente.
• Drain, keeping 1 cup (250 mL) of the cooking water aside.
• Toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
• divide between 4 bowls.
• Top with clams and fennel fronds.