Baked Clams With Roasted Sweet Shallots Fennel Recipes

BAKED CLAMS WITH ROASTED SWEET SHALLOTS & FENNEL

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Halve the unpeeled shallots and place cut-side-up in a large roasting tray. Trim the fennel, slice into 2cm wedges and add to the tray.
• Using a pestle and mortar, bash the fennel seeds and chilli flakes, then sprinkle over the shallots. Drizzle over 4 tablespoons of oil, season and bake in the oven for 20 to 25 minutes, or until the shallots are golden and coming away from their skins.
• Wash the clams under cold running water, scrubbing the shells and pulling off any seaweed stuck to them. Make sure they are all tightly closed - tap any open ones, and if they don't close, discard.
• Remove the shallots and fennel from the oven and turn up the oven to full whack. Remove the shallots and fennel to a plate, taking care to leave all the lovely juices in the tray. Remove and discard the skins from the shallots, then set aside until needed.
• Add the clams to the tray of juices and pour over the wine. Pick and finely chop the parsley, finely grate the lemon zest, and mix most of it through.
• Halve the lemon, rub with oil and pop in the pan, then cover the dish with tin foil and bake for 12 to 15 minutes, or until the clams have opened (discard any that have not).
• Sprinkle the remaining lemon zest and parsley over the dish and gently fold everything through the lovely cooking juices. Serve with glasses of chilled Italian wine and crusty bread.

CLAMS WITH FENNEL BROTH

Steps:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

OVEN-ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Trim the stalks off the fennel, setting the green fronds to the side to later use for garnish, if desired. Trim the root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
• Whisk together olive oil, vinegar, garlic, thyme, salt, and pepper in a small bowl. Brush over the fennel slices.
• Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Remove to a serving platter and garnish with green fronds, if desired.

ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
• Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.