This is a versatile preparation that may also be used for mussels. Discard any shellfish that are open or have broken shells.
By Chef Camille Henry, Whole Foods Market
2 lbs. Littleneck clams, scrubbed and rinsed
1 Large fennel bulb, thinly sliced, fronds reserved
½ cup Italian parsley, roughly chopped
1 large yellow onion, diced
¼ cup pancetta, finely diced
2 cloves garlic, finely minced
½ cup dry white wine
1 Tbsp. butter
2 tsp. olive oil, divided
½ cup diced tomatoes, fresh or canned
1 tsp. fresh lemon juice
In a large saucepan, over medium heat, sauté the pancetta in 1 tsp. of olive oil until it begins to brown. Drain all but 1 Tbsp. of fat from the pan and return to heat. Add the fennel, garlic and onion, and sauté until the vegetables soften, about 5 minutes. Add the wine, tomatoes and clams, and cover. Allow the clams to simmer in the broth until they open, approximately five minutes, discarding any that do not open.
Roughly chop reserved fennel frond and toss together with parsley. Add reserved lemon juice and olive oil to the herb mixture.
Remove cooked clams to individual bowls to serve. Pour equal amounts of broth over each serving. Garnish with parsley and fennel frond mixture.