Clams With Fennel And Pernod Recipes

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CLAMS WITH FENNEL BROTH



Clams with Fennel Broth image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 14

4 ounces (8 tablespoons) unsalted butter
1 cup julienned celery
1 cup julienned fennel
1 cup julienned leeks
1 cup julienned shallots
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme
1 bay leaf
1 cup white wine
2 cups clam juice
1/4 cup creme fraiche
12 to 15 Florida top neck clams
Salt and freshly ground black pepper
Toasted baguette, for serving

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE



Linguine with Clams in Spicy Pernod Sauce image

Provided by Tracy McGillis

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Seafood     Clam     Pernod     White Wine     Noodle     Parsley     Gourmet     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
  • Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
  • Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
  • While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

LUCKY'S CLAMS PROVENCAL



Lucky's Clams Provencal image

Provided by Nancy Harmon Jenkins

Categories     dinner, appetizer, main course

Time 40m

Yield Serves six as an appetizer or three as a main course

Number Of Ingredients 16

1 pound red potatoes, cleaned, with skins on
2 medium onions
1 bulb fennel
1 jalapeno pepper
1 sweet red pepper
36 littleneck clams, cleaned and scrubbed
3/4 cup dry white wine
1/2 cup water
2 tablespoons minced fresh garlic
1 1/2 cups (28-ounce can) tinned Italian plum tomatoes, drained and chopped
1 tablespoon fresh tarragon leaves (optional)
1 tablespoon cilantro leaves
4 ounces unsalted butter, cut up
2 teaspoons Pernod
3 scallions, cut into a fine julienne
1 lemon, cut into 6 wedges

Steps:

  • Slice the potatoes about one-quarter inch thick and place in a pot filled with cold water. Bring to a boil and boil for seven minutes. Drain and set aside.
  • Peel the onions, halve them and slice them about one-quarter-inch thick. Trim the fennel bulb and slice about one-quarter-inch thick. Seed the peppers, remove the membranes and dice.
  • Preheat the oven to 500 degrees.
  • Lay out the clams in a single layer in a baking dish. In a bowl, combine the onions, fennel, peppers, wine, water, garlic, plum tomatoes, tarragon, cilantro, butter and Pernod. Top the clams with this mixture. Roast the clams for eight minutes. Turn them and roast for about eight minutes more, until the clams open (discard any unopened clams).
  • To serve, place six clams into each of six heated bowls. With tongs, distribute the tomatoes, onions, fennel and potatoes around the clams. Pour equal amounts of the broth and remaining solids over the clams. Garnish with the scallions and lemon wedges. Serve immediately with garlic mayonnaise on the side. (See recipe.)

Nutrition Facts : @context http, Calories 357, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 17 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 572 milligrams, Sugar 9 grams, TransFat 1 gram

STEAMED MUSSELS IN PERNOD BROTH



Steamed Mussels in Pernod Broth image

It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth.

Provided by sbigelow

Categories     Mussels

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped fennel bulb
2 cups julienne onions
3 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup Pernod
1/2 cup peeled and chopped Italian plum tomato
2 cups white wine
40 mussels, cleaned and debearded
1/2 cup finely chopped parsley
1 loaf crusty French bread

Steps:

  • Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
  • Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

Nutrition Facts : Calories 1269, Fat 21.2, SaturatedFat 3.8, Cholesterol 89.6, Sodium 2349.6, Carbohydrate 163, Fiber 11.6, Sugar 11, Protein 62

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