Pan-Roasted Clams With Potatoes And Fennel
This recipe combines the earthy flavors of baby red potatoes, aromatic fennel, and briny littleneck clams to create a satisfying and flavorful dish. The potatoes and fennel are roasted until golden brown, providing a hearty base for the tender clams, which are cooked to perfection in a fragrant wine broth. This one-pot meal is perfect for a special dinner or gathering with loved ones. Garnish with fresh fennel fronds for a touch of elegance before serving.
— Constant Cookbook
Ingredients
- 2 lb. baby red potatoes, quartered
- 1 fennel bulb, cut into slices 1/4 inch thick, fronds reserved for garnish
- 5 garlic cloves, roughly chopped
- 1/4 cup olive oil
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 lb. littleneck clams, scrubbed and soaked
- 1/2 tsp. red pepper flakes
- 1/4 cup dry white wine
Instructions
- Preheat an oven to 475°F.
- Heat a large roasting pan over medium-high heat and add the potatoes, fennel slices, garlic and olive oil. Season with the salt and black pepper. Cook, stirring, for about 5 minutes. Transfer the pan to the oven and roast until the potatoes have browned, about 20 minutes.
- Add the clams, discarding any that do not close to the touch, and the red pepper flakes. Cover the pan, return it to the oven and roast, stirring the clams once, until most of the clams have opened, about 15 minutes. Remove the pan from the oven, pour in the wine, cover and let stand for 1 minute. Discard any clams that did not open. Garnish with fennel fronds and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 4.
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