Clams in a Fennel Broth

Yield: 4 servings, as an appetizer

Baby neck clams swim in a delicious and light fennel-infused white wine broth and are topped with salty and delicious serrano ham. Don’t forget to tear off a piece of fresh bread to mop up the broth!

Ingredients:

• 2 pounds (908g) baby little neck clams
• 1 large shallot
• 2 tablespoons (30ml) olive oil
• 1 teaspoon fennel seeds
• 1 whole fennel bulb
• 2 medium Yukon gold potatoes
• ¾ cup (187ml) white wine like a sauvignon Blanc
• ½ cup (125ml) clam juice
• 1 cup (125ml) 35% cream
• 2 tablespoon (30ml) minced parsley
• 1 tablespoons (15ml) minced fennel fronds
• 2 oz (55ml) Serrano ham
• Salt and pepper to taste

Method:

Scrub clams well under running cold water. Keep cold over a bowl of ice in the refrigerator.

Slice the shallot in thin rings.

Trim the fennel, remove the outer layer. Pick off some of the fronds and reserve.

Cut the fennel in half remove the core and slice lengthwise 1/8 inch (.31cm) thick.

Peel and dice the potato into ¼ inch (.63cm) dice.

Slice the serrano ham into ¼ inch (.63cm) ribbons.

Heat the olive oil in a large skillet set over medium high heat.

Add the fennel seeds, fennel, shallots and potatoes to the hot oil and sauté until the fennel becomes fragrant about 3 minutes.

Add the white wine, clam juice and cream.  Cook for 10 minutes or until the potatoes are almost tender.

Add the clams and cover the pot for approximately 4 minutes or until the clams open.

Toss the clams in the flavorful broth.

Discard any clams that have not opened.

Place into serving bowls sprinkle with the parsley, fennel fronds and scatter the serrano ham.

Serve with crusty bread.