Sardinian Clam and Fennel Stew
This Sardinian Clam and Fennel Stew combines the briny flavors of the sea with the subtle anise-like taste of fennel, creating a hearty and aromatic dish that's perfect for any dinner occasion.
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
Ingredients
- 2 pounds fresh clams, scrubbed
- 1 large fennel bulb thinly sliced
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 2 cups fish or vegetable stock
- 1 can diced tomatoes, undrained 14 ounces or 400 grams
- 1 tsp sea salt or to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon, zest grated and juice squeezed
Instructions
- In a large pot, heat the olive oil over medium heat. Add the fennel slices, onion, and garlic, cooking until the vegetables are soft but not browned, about 5 minutes.
- Stir in the red pepper flakes and cook for an additional minute to release the flavors.
- Pour in the white wine and let it simmer until the liquid is reduced by half, which should take around 3-4 minutes.
- Add the fish or vegetable stock and diced tomatoes with their juices to the pot. Season with salt and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld together.
- Rinse the clams under cold running water, discarding any that are open and do not close when tapped.
- Add the clams to the pot, cover with a lid, and cook over medium heat for 6-8 minutes or until the clams have opened. Discard any clams that remain closed.
- Remove from heat, and stir in the chopped parsley, lemon zest, and lemon juice.
- Taste and adjust seasoning if necessary.
- Serve the stew hot, with crusty bread for dipping into the flavorful broth.
Notes
Make sure to purchase the freshest clams possible from a reliable source.
The stew can be stored in the refrigerator for up to 2 days; however, it is best enjoyed fresh.
For a gluten-free option, serve with gluten-free bread or over cooked rice.