With Fennel & Parsley

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

The Danes are good at making the most of the outdoors, be it at the beach, or the local woods and fields, especially when the sun is out. This recipe can be used for mussels, cockles (vongole), prawns and crayfish. Fennel and seafood are excellent partners.


  • 2 kg small clams, such as cockles or mussels
  • 2 tbsp rye flour


Rinse the clams then place them in a large bowl of ice-cold water and mix in the flour. Leave at room temperature for 30 minutes. Lift the clams up with your hands and wash again. Any clams that remain open after being tapped on a bench should be discarded. Store in the fridge until needed.

Heat the oil in a large deep frying pan with a lid over medium heat. Add the onion and fennel and