TOTAL TIME: 45 mins. | SERVES: 4 | PRINT RECIPE
- 2 tbsp. olive oil
- 1 bulb fennel, cut into 1⁄4-in. pieces
- 2 celery stalks, cut into 1⁄4-in. slices
- 1 medium shallot, diced
- 1 large clove garlic, minced
- 8 dozen Littleneck clams, cleaned
- 1 (12 oz.) bottle of pale ale beer
- 2 tbsp. butter
- 1 tbsp. chopped tarragon, plus leaves for garnish
- 1 tbsp. chopped parsley, plus leaves for garnish
- Sea salt
- Freshly ground pepper
- In a Le Creuset Round Wide Oven, heat olive oil over medium-high heat. Add garlic, shallots, fennel and celery and sauté until translucent.
- Add clams and beer, reduce heat to medium, cover and steam until clams are opened. Remove open clams and place in a serving bowl, discarding any unopened clams.
- Return to medium heat and bring beer to a simmer. Whisk in butter, one tablespoon at a time, until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper.
- Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with foccacia or other crusty bread.