Saveur - April-May 2017

Serves 4

Ingredients

lb. cockles or other small clams

Salt

Tbsp. olive oil

white onion, thinly sliced into 1-inch pieces

large bulb fennel, quartered lengthwise then thinly

sliced, plus fennel fronds for garnish

cup white wine

cups chicken stock

large langoustines (11/4 lb.), scrubbed clean

cloves garlic, thinly sliced

Tbsp. chopped chives

long red chile, thinly sliced on the diagonal

Crusty bread, for serving

Instructions

1. Place the cockles in a bowl of cold water just to cover;
   add two generous pinches of salt and stir gently to incor-
   porate. Let rest until the cockles have purged any residual
   sand, 10–15 minutes. Drain and set aside.


2. In a large (6-quart) Dutch oven, heat the olive oil over
   medium-high heat. Add the onion and cook, stirring, until
   softened slightly, 2 minutes. Add the fennel and cook,

stirring occasionally, until slightly softened, 2–3 minutes.

Pour in the wine and the stock and raise the heat to high;

bring to a simmer then reduce the heat as needed to

maintain a simmer. Add the langoustines and cover the pan;

cook until the shells are bright orange (the meat should be

just cooked through), about 6 minutes. Add the garlic and

cockles, stirring to incorporate, and cover the pan; simmer

until the cockles have opened, 2–3 minutes.

3. Uncover the pot and garnish with the chopped chives, and
   sliced chile and fennel fronds to taste. Serve the seafood and
   broth immediately with crusty bread. Discard any clams that
   do not open.

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11/4

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Langoustines and Clams

with Fennel Broth

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