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Clams in Fennel Broth with Parsley Vinaigrette: An Incredible Ultimate Recipe to Savor

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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.

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

  1. Soak clams in cold salted water for 20 minutes to expel sand, then rinse thoroughly.
  2. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
  3. Add sliced fennel and sauté for 5 minutes more.
  4. Pour in white grape juice or apple juice; simmer for 2–3 minutes.
  5. Add seafood stock or vegetable broth and bring to a gentle boil.
  6. Add cleaned clams, cover, and steam for 5–7 minutes until clams open.
  7. In a bowl, whisk lemon juice, olive oil, apple cider vinegar, salt, and pepper. Stir in chopped parsley.
  8. 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

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