Why You’ll Love This Recipe
This dish beautifully balances the sweetness of fresh clams with the anise-like aroma of fennel and the zesty freshness of parsley vinaigrette. The broth is delicate yet flavorful, and the vinaigrette adds a refreshing contrast. It’s simple to prepare and impressive to serve.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds fresh clams (such as littleneck or Manila)
- 1 large bulb of fennel, thinly sliced
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups seafood stock or vegetable broth
- 1 cup unsweetened white grape juice or apple juice
- 1 lemon, juiced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon apple cider vinegar
directions
- Clean the Clams: Place the clams in a bowl of cold water with a pinch of salt for 20 minutes to expel sand. Rinse thoroughly under cold water.
- Prepare the Fennel Broth:
- Heat a large pot over medium heat and add a splash of olive oil.
- Sauté the chopped onion and minced garlic for about 3–4 minutes or until softened.
- Add the sliced fennel and continue to sauté for an additional 5 minutes.
- Deglaze the Pot: Pour in the white grape juice or apple juice, letting it simmer for about 2–3 minutes to allow flavors to meld.
- Add the Broth: Stir in the seafood stock or vegetable broth. Bring the mixture to a gentle boil.
- Cook the Clams: Add the cleaned clams to the pot, cover, and let them steam for about 5–7 minutes or until they open up.
- Make the Parsley Vinaigrette:
- In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, salt, and pepper.
- Stir in the finely chopped parsley. Set aside.
- Serve: Once the clams are opened, ladle the fennel broth into bowls and add the clams. Drizzle the parsley vinaigrette over the top for flavor and garnish.
Servings and timing
This recipe yields about 4 servings.
Prep Time: 15 minutes
Cook Time: 25–35 minutes
Total Time: Approximately 40–50 minutes
Variations
- Spice It Up: Add a pinch of crushed red pepper flakes to the broth for heat.
- Herb Swap: Use fresh dill or cilantro in place of parsley for different flavor profiles.
- Shellfish Mix: Combine clams with mussels or shrimp for variety.
- Broth Options: Use chicken broth if seafood stock isn’t available.
- Add Vegetables: Toss in sliced fennel fronds or cherry tomatoes for added texture and flavor.
storage/reheating
Store leftover clams and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat. Avoid reheating clams excessively to prevent toughness.
FAQs
How do I clean clams properly?
Soak clams in salted cold water for at least 20 minutes to encourage them to release sand, then rinse thoroughly.
What if some clams don’t open?
Discard any clams that remain closed after cooking, as they may be unsafe to eat.
Can I prepare this recipe in advance?
Prepare the broth and vinaigrette ahead, but cook the clams fresh before serving.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use frozen clams?
Fresh clams are best, but frozen can be used—thaw completely before cooking.
What wine pairs well with this dish?
A crisp dry white wine like Sauvignon Blanc or Pinot Grigio complements the flavors.
Can I use canned clams?
Fresh clams are preferred for texture and flavor, but canned clams can be used in a pinch.
How long should I steam the clams?
Typically 5–7 minutes until they open.
Can I make the vinaigrette without vinegar?
Use extra lemon juice or substitute with other mild vinegar.
What sides go well with clams in fennel broth?
Serve with crusty bread, roasted potatoes, or a light green salad.
Conclusion
Clams in Fennel Broth with Parsley Vinaigrette is a delicate and flavorful seafood dish that highlights fresh ingredients and simple techniques. Its bright, herbaceous notes and aromatic broth make it a perfect dish to enjoy year-round. Easy to prepare yet elegant, it’s a wonderful choice for seafood lovers seeking a fresh culinary experience.
Clams in Fennel Broth with Parsley Vinaigrette: An Incredible Ultimate Recipe to Savor
Clams in Fennel Broth with Parsley Vinaigrette is a light and aromatic seafood dish featuring fresh clams steamed in a fragrant fennel and white grape juice broth, finished with a bright, herbaceous parsley vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 25–35 minutes
- Total Time: 40–50 minutes
- Yield: 4 servings
- Category: Appetizer, Main Dish
- Method: Steaming, Sautéing
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
2 pounds fresh clams (such as littleneck or Manila)
1 large bulb of fennel, thinly sliced
4 cloves garlic, minced
1 small onion, finely chopped
2 cups seafood stock or vegetable broth
1 cup unsweetened white grape juice or apple juice
1 lemon, juiced
1/4 cup olive oil
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
1 tablespoon apple cider vinegar
Instructions
- Soak clams in cold salted water for 20 minutes to expel sand, then rinse thoroughly.
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
- Add sliced fennel and sauté for 5 minutes more.
- Pour in white grape juice or apple juice; simmer for 2–3 minutes.
- Add seafood stock or vegetable broth and bring to a gentle boil.
- Add cleaned clams, cover, and steam for 5–7 minutes until clams open.
- In a bowl, whisk lemon juice, olive oil, apple cider vinegar, salt, and pepper. Stir in chopped parsley.
- Ladle broth into bowls, add clams, and drizzle with parsley vinaigrette before serving.
Notes
Add crushed red pepper flakes to broth for heat.
Swap parsley for dill or cilantro for different flavors.
Mix clams with mussels or shrimp for variety.
Use chicken broth if seafood stock is unavailable.
Add fennel fronds or cherry tomatoes for extra texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
