Clams or Shrimp in a Fennel-Tomato Court-Bouillon

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Appears in
Charleston to Phnom Penh: A Cook's Journal

By John Martin Taylor

Published 2022

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If you use shrimp instead of clams, you will need ½ pound of shrimp (or 1 pound of head-on). They will only take about 1 to 2 minutes to cook, uncovered. Farm-raised clams should be free of grit. If you have any worries, add some fine cornmeal to a pot of cold water, and let the clams sit for an hour to purge themselves. I have used both Meretrix and Donax clams, farm-raised here in Cambodia. They appear in some local Italian restaurants as vongole, though vongole ve