Roasted Clams with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about roasted clams that makes any dinner feel special, and this fennel version is one of my go to dishes when I want to impress without spending hours in the kitchen. The whole meal comes together in under an hour, and honestly, most of the work is just chopping vegetables. Fennel is such an underrated ingredient, and beyond its lovely subtle licorice flavor, it's packed with fiber and vitamin C that supports digestion and immunity. The clams themselves are lean protein powerhouses, and roasting them brings out this beautiful briny sweetness. Serve it with crusty bread to soak up every last drop of that wine and broth, and you've got a restaurant quality dinner that tastes far more complicated than it actually is.
Ella x
Ingredients
- 32littleneck clams(cleaned and scrubbed)
- 2fennel bulb(halved and thinly sliced)
- 6garlic cloves(minced)
- 237 mldry white wine
- 4 tablespoonsextra virgin olive oil
- 237 mlchicken broth
- 3 tablespoonsfresh parsley(chopped)
- 2 tablespoonsfresh fennel fronds(chopped)
- 1lemon(zest and juice)
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1crusty bread(for serving)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Rinse the clams thoroughly under cold running water, scrubbing their shells with a stiff brush to remove any sand or debris.
Tip: Discard any clams with cracked shells or those that don't close when tapped.
- 2
Heat olive oil in a large oven-safe skillet over medium heat. Add sliced fennel and a pinch of salt, cooking for 8-10 minutes, stirring occasionally, until the fennel becomes golden and caramelized at the edges.
Tip: Don't rush this step; slow caramelization brings out the natural sweetness of the fennel.
- 3
Add minced garlic and red pepper flakes to the skillet, stirring constantly for about 1 minute until fragrant, being careful not to burn the garlic.
Tip: Keep the heat at medium to prevent the garlic from browning too quickly.
- 4
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any caramelized bits. Let it simmer for 2 minutes to reduce slightly.
Tip: The acidity of the wine complements the briny clams beautifully.
- 5
Add the chicken broth and lemon juice to the skillet, bringing the liquid to a gentle simmer. Season with sea salt and black pepper to taste.
Tip: Taste the broth before adding the clams to ensure the seasoning is balanced.
- 6
Arrange the clams in a single layer in the skillet, nestling them among the fennel. Transfer the entire skillet to the preheated oven and roast for 12-15 minutes, until most clams have opened.
Tip: Clams cook quickly; discard any that remain closed after roasting.
- 7
Remove from the oven and scatter fresh parsley, fennel fronds, and lemon zest over the clams. Drizzle any additional olive oil if desired.
Tip: Fresh herbs added at the end brighten the dish and add vibrant color.
- 8
Divide the clams and fennel among serving bowls, pouring the flavorful broth generously over each portion. Serve immediately with slices of crusty bread for dipping.
Tip: The bread is essential for soaking up every drop of this delicious broth.
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