Clams in the Shell with Fennel and Parsley

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By David Tanis

Published 2013

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It has always been incredible to me that just a few dozen clams in a pot with some aromatics can produce such an abundance of delicious broth, and I marvel at the mystery of it. How? Never mind, I’ll happily enjoy a steaming bowlful any time. Though some would add a twirl of al dente spaghetti or linguine, for me it is the fragrant, briny broth that delights—better with a crusty loaf and a spoon.

The smallest clams are the most tender. Look for littlenecks on the East Coast, or Mani