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Baked clams with roasted sweet shallots & fennel
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Total Time:
1 hour 10 minutes
One-pan sustainable seafood dish. Serve straight from the stove. Delicious and MSC-approved.
Ingredients:
  • 20 round shallots
  • 1 large bulb of fennel
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried chilli flakes
  • olive oil
  • 1.8 kg large Italian clams from sustainable sources
  • 300 ml Gavi or other Italian white wine
  • 1 bunch of fresh flat-leaf parsley (30g)
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Halve unpeeled shallots and place cut-side-up in a large roasting tray. Slice fennel into 2cm wedges and add to the tray. Crush fennel seeds and chili flakes in a pestle and mortar, then sprinkle over shallots. Drizzle 4 tablespoons of oil, season, and bake for 20 to 25 minutes until shallots are golden. Wash clams under running water, removing seaweed. Ensure all clams are tightly closed - discard any that remain open. Remove shallots and fennel from the oven and increase the temperature. Discard shallot skins, set aside. Add clams to the tray with juices, pour over wine. Chop parsley, grate lemon zest, mix most through clams. Rub lemon halves with oil and add to the tray, cover with foil, bake for 12-15 minutes until clams open. Sprinkle remaining lemon zest and parsley, fold through juices. Serve with Italian wine and crusty bread.

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