Name: Clams in the Shell with Fennel and Parsley
Yield: Serves 2
Cuisine: United States
Ingredients: Pinch of red pepper flakes; 1 small onion, finely diced; 2 pounds small clams, like littlenecks or Manila, scrubbed; 2 tablespoons olive oil; 1 tablespoon chopped scallion; 2 garlic cloves, minced; 1 teaspoon crushed fennel seeds; Salt and pepper; Lemon wedges; 2 tablespoons chopped parsley; 1 medium leek, trimmed and finely diced; Splash of white wine

Preparation info

Serves
2

Difficulty
Easy

Appears in

One Good Dish

By David Tanis

Published 2013

About

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