Clams with Fennel and Pernod Recipe

Clams with Fennel and Pernod Recipe

  • 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. 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.
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