Pan-Roasted Clams with Potatoes and Fennel
Nothing could be easier and tastier than this one-pan meal of tender red potatoes, anise-tinged fennel, toasty garlic and briny littleneck clams. Red pepper flakes and dry white wine finish the dish, mixing with the clams’ juices to create a sauce with just a hint of heat.
- 2 lb. baby red potatoes, quartered
- 1 fennel bulb, cut into slices 1/4 inch thick, fronds reserved for garnish
- 5 garlic cloves, roughly chopped
- 1/4 cup olive oil
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 lb. littleneck clams, scrubbed and soaked
- 1/2 tsp. red pepper flakes
- 1/4 cup dry white wine
Preheat an oven to 475°F.
Heat a large roasting pan over medium-high heat and add the potatoes, fennel slices, garlic and olive oil. Season with the salt and black pepper. Cook, stirring, for about 5 minutes. Transfer the pan to the oven and roast until the potatoes have browned, about 20 minutes.
Add the clams, discarding any that do not close to the touch, and the red pepper flakes. Cover the pan, return it to the oven and roast, stirring the clams once, until most of the clams have opened, about 15 minutes. Remove the pan from the oven, pour in the wine, cover and let stand for 1 minute. Discard any clams that did not open. Garnish with fennel fronds and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).