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Serves 4-6

Ingredients

  • 2 tablespoons unsalted butter
  • 3 garlic cloves, finely chopped
  • 1 fennel bulb, chopped
  • 2 cups dry white wine
  • 5 saffron threads
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 5lbs manila clams

Instructions

  1. In a large pot, melt your butter over medium high heat and cook your garlic and fennel until soft.
  2. Cook down the white wine until the alcohol has burned off (about five minutes), before seasoning with saffron, salt, and pepper.
  3. Add your clams to the broth, and cook for seven minutes.
  4. Discard any clams that refused to open, transfer to a sturdy, metal bucket and serve with a fresh baguette.

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