Roasted Clams with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Succulent clams roasted with caramelized fennel, garlic, and white wine, finished with fresh herbs and crusty bread for soaking up the aromatic broth.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.