Beer-Steamed Clams with Fennel and Tarragon
Steamed to perfection with pale ale, fresh fennel, garlic and other aromatics, these succulent clams make a delicious appetizer or a light dinner. Prep is easy because everything cooks together in a single pot. Crusty bread is a must for sopping up the buttery sauce. The recipe calls for littlenecks, a petite clam with plump, juicy meat that’s perfect for quick steaming.
Ingredients:
- 2 Tbs. olive oil
- 1 fennel bulb, trimmed, cored and cut into 1/4-inch (6-mm) pieces
- 2 celery stalks, cut into 1/4-inch (6-mm) slices
- 1 shallot, diced
- 1 large garlic clove, minced
- 8 dozen littleneck clams, scrubbed
- 1 bottle (12 fl. oz./375 ml) pale ale beer
- 2 Tbs. unsalted butter
- 1 Tbs. chopped fresh tarragon, plus leaves for garnish
- 1 Tbs. chopped fresh flat-leaf parsley, plus leaves for garnish
- Sea salt and freshly ground pepper
- Focaccia or other crusty bread for serving
Directions:
In a 6 3/4-quart (6.75-l) round Dutch oven over medium-high heat, warm the olive oil. Add the fennel, celery, shallot and garlic and cook, stirring occasionally, until translucent, about 8 minutes.
Add the clams and beer, reduce the heat to medium, cover and steam until the clams have opened, 5 to 7 minutes. Using a slotted spoon, transfer the clams to a serving bowl, discarding any unopened clams.
Return the pot to medium heat and bring the beer to a simmer. Whisk in the butter, 1 Tbs. at a time, until melted. Stir in the chopped tarragon and parsley, and season to taste with salt and pepper.
Pour the hot beer sauce over the clams and garnish with tarragon and parsley leaves. Serve immediately with focaccia or other crusty bread. Serves 4.
Recipe courtesy of Le Creuset
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