Steamed Clams with Fennel

Cooking clams is incredibly simple. The secret is as easy as fresh clams and the complimenting ingredients for a delicious broth. If you are skeptical, just try this recipe for Steamed Clams with Fennel.

Clams are my favorite food. First, they are delicious. Second, they bring up great memories of my childhood, when each summer, my grandmother visited from the East Coast, and we would visit the Pike Place Market in Seattle and feast on steamers for lunch. This dish combines fresh clams’ salty sweetness, fennel’s aromatic magic, and the thrill of cooking over an open flame.

When it comes to steaming clams, not all varieties are created equal. For the best results, you’ll want to select clams known for their tender texture and sweet, briny flavor. Little Neck clams, Manila clams, and Northern Washington are all excellent choices. These smaller clams steam quickly and evenly, making them perfect for outdoor cooking.

Best Type of Clams for Steaming

• Littlenecks // The clams are the smallest of the hard-shell clams and are found along the Northeast Atlantic coast. They are sweet and tender.
  
• Manila // These Pacific Northwest gems are both affordable and a sustainable type of seafood. They are small and less briny than other types of clams.
  
• Northern Washington // These clams found in Pacific from Northern California to Alaska have a buttery texture that melts in your mouth.

When selecting ingredients for your steaming broth, it is essential to select tastes that complement the flavors of your clams. Often, this means foods that bring spice or acidity to the sweet and salty flavor of the clam. Here, acid is added to the tomatoes and white wine.

More Recipes Featuring Shellfish

Mussels in Green Curry Sauce

Razor Clam Po’Boys

Sake Poached Oysters

The great thing about steaming clams outdoors is that various heat sources can be used. Anything from camp stoves to backpacking stoves to campfires. For this trip, I used a campfire and grilled some bread right alongside my pot of clams.

You’ll want to set up your campfire to provide consistent, medium-high heat to achieve the best results. If you’re using a grill grate, make sure it’s sturdy and positioned over the hottest part of the fire. Alternatively, you can use a cast iron skillet directly on the fire for a more rustic approach.

FAQs

• My clams always turn out gritty. How should I clean them?
  Start by placing the clams in a large bowl of cold water. Add a few tablespoons of salt and let them soak for about 20 minutes. This process, known as purging, will encourage the clams to expel sand or grit. After 20 minutes, gently scrub the clams under cold running water with a brush to remove any remaining debris.
  
• What if some of my clams don’t open?
  If some clams remain closed after steaming, they were likely dead before cooking and should not be eaten. Discard any unopened clams to ensure your meal is safe and enjoyable.
  
• Can I add other ingredients?
  Absolutely! Feel free to customize this recipe to suit your taste. You can add ingredients like chili flakes to up the spice level or even a splash of cream for a richer broth. Experiment with different flavors to make the dish your own.

Steamed clams with Fennel is a delightful dish showcasing the best Pacific Northwest seafood. Its simple preparation and rich, aromatic flavors make it the perfect meal to enjoy around a campfire with friends and family.

So, try this steamed clams recipe on your next outdoor adventure! And if you’re looking for more delicious recipes and tips on campfire cooking, be sure to explore our other recipes and resources. Happy cooking!

5 from 10 votes

Steamed Clams with Fennel

Servings 2 people

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients

• 4 tbsp butter
• 2 cloves garlic minced
• 1/2 onion sliced
• 1 fennel bulb fronds removed, thinly sliced
• 1 cup cherry tomatoes halved
• 1 cup white wine
• 1 pound Manila or littleneck clams
• 2 tbsp parsley chopped
• 1/2 lemon sliced into wedges

Instructions

• Melt butter in large stockpot. Add garlic and heat until fragrant. Add onion and fennel and saute for 5 minutes while stirring frequently.
• Add wine and tomatoes. Bring to simmer. Add clams and cover. Cook until clams open, approximately 5-8 minutes. Discard any clams that do not open.
• Serve with parsley and lemon slices.

Notes

Add a slice of crusty baguette to soak up the broth. 

Course: Appetizer, Main Course

Cuisine: American, Seafood

Keyword: Fish, Seafood

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.