Manila Clams with Fennel and Pastis

One of my favorite stews, this simple dish comes together quickly and packs a very flavorful punch. The rich broth, the citrusy notes from the lemon peel and yuzu kosho, and the sweet anise flavors from fennel and pastis all work together effortlessly.

If you can’t find Manila clams, which are a bit more delicate, littlenecks would work just fine. Either way, I encourage you to purge the clams before cooking them: A few hours before you plan to cook them, fill a bowl with water and