clams with fennel and oranges
This recipe combines briny hard clams with the aromatic sweetness of fennel and the bright acidity of oranges, all simmered in white wine and olive oil. It's a light yet flavorful Italian-inspired dish, perfect as a main course or a substantial appetizer, offering a vibrant interplay of textures and tastes.
Equipment
- 1 Large Pot or Dutch Oven For steaming the clams and combining ingredients
- 1 Cutting Board
- 1 Chef's knife For chopping fennel and preparing oranges
- 1 Citrus Zester For orange zest
- 1 Tongs or slotted spoon For serving and handling clams
Ingredients
Main
- 18-24 hard clams littlenecks or cherrystones
- 4-5 navel or blood oranges cut into wedges
- 1 teaspoon orange zest
- 5-6 cups coarsely-chopped Fennel
- lots olive oil
- 1 1/3 cups pinot grigio
- to taste salt and pepper
Instructions
- Thoroughly clean and purge the hard clams in cold, salted water for at least 20-30 minutes, discarding any open or broken shells.
- Coarsely chop the fennel, ensuring uniform pieces for even cooking.
- Prepare the oranges by cutting them into wedges and zesting one for the specified amount of orange zest.
- Heat a generous amount of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped fennel to the pot and sauté until it begins to soften, about 5-7 minutes.
- Deglaze the pot with Pinot Grigio, scraping any browned bits from the bottom.
- Add the cleaned clams, orange wedges, and orange zest to the pot, then season with salt and pepper to taste.
- Cover the pot and increase the heat to medium-high, steaming the clams for 5-8 minutes, or until they have all opened.
- Once opened, remove the pot from the heat. Discard any clams that did not open.
- Serve immediately, drizzling with additional olive oil if desired, ensuring each serving gets a good mix of clams, fennel, and orange wedges.
Notes
1. **Clam Preparation:** Always purge clams in cold, salted water for 20-30 minutes to remove sand. Discard any clams that are open and do not close when tapped, or those with cracked shells. 2. **Fennel Sauté:** Cook the fennel until tender-crisp to retain some texture. Avoid overcooking to prevent it from becoming mushy. 3. **Flavor Balance:** The sweetness of the oranges, the anisé notes of fennel, and the briny clams create a beautiful, balanced profile. Don't be shy with good quality olive oil. 4. **Don't Overcook Clams:** Clams cook very quickly. As soon as they open, they are done. Overcooking makes them tough and rubbery.