Beer Steamed Clams with Fennel and Tarragon
Ingredients
- 2 Tbs. olive oil
- 1 fennel bulb, trimmed, cored and cut into 1/4-inch (6-mm) pieces
- 2 celery stalks, cut into 1/4-inch (6-mm) slices
- 1 shallot, diced
- 1 large garlic clove, minced
- 8 dozen littleneck clams, scrubbed
- 1 bottle (12 fl. oz./375 ml) pale ale beer
- 2 Tbs. unsalted butter
- 1 Tbs. chopped fresh tarragon, plus leaves for garnish
- 1 Tbs. chopped fresh flat-leaf parsley, plus leaves for garnish
- Sea salt and freshly ground pepper
- Focaccia or other crusty bread for serving
Instructions
Beer-Steamed Clams with Fennel and Tarragon serves 4 original recipe by Williams-Sonoma.
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