Woodfire Clams in Fennel, Lemon, and Cream
Makes 4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- ½ fennel bulb, diced
- 3 cloves garlic, thinly sliced
- 3 pounds littleneck clams, scrubbed well
- ½ lemon, thinly sliced into half-moons
- ½ cup dry white wine
- 3 tablespoons minced fresh chervil
- ½ cup cold heavy whipping cream
- Crusty bread, to serve
Instructions
- In a deep cast-iron skillet or Dutch oven, melt butter over medium-heat high. When butter is bubbling, stir in fennel and garlic; cook, stirring frequently, until fennel is lightly browned, 4 to 5 minutes.
- Stir in clams, lemon, and wine. Cover and cook until clams open, 10 to 12 minutes. Stir in chervil and cream; serve immediately with bread.
Notes
• WHITNEY’S TIPS •
When cooking this dish outdoors, choose a deep cast-iron skillet or Dutch oven, and have thick towels or oven mitts for the hot handles. Plan on eating straight from the pot. Pack the ingredients already measured out for easy cooking. When cooking over live fire, I find that everything goes a little faster, so watch your cook time. Keep a little water nearby in case your liquids are evaporating too quickly. If cooking indoors, I recommend using a cast-iron Dutch oven. It’s the best way to seal the pot and keep those clams a steamin’. Choose a wine for cooking that you’d want to drink with the clams; it’s worth it. Vouvray is my favorite wine for this. Before cooking, gently tap the shells of any clams that are open; if they do not close, discard them. Once cooked, discard any clams that are not open.
When cooking this dish outdoors, choose a deep cast-iron skillet or Dutch oven, and have thick towels or oven mitts for the hot handles. Plan on eating straight from the pot. Pack the ingredients already measured out for easy cooking. When cooking over live fire, I find that everything goes a little faster, so watch your cook time. Keep a little water nearby in case your liquids are evaporating too quickly. If cooking indoors, I recommend using a cast-iron Dutch oven. It’s the best way to seal the pot and keep those clams a steamin’. Choose a wine for cooking that you’d want to drink with the clams; it’s worth it. Vouvray is my favorite wine for this. Before cooking, gently tap the shells of any clams that are open; if they do not close, discard them. Once cooked, discard any clams that are not open.
Recipe by Southern Cast Iron at https://southerncastiron.com/chef-table-whitney-otawka/