Restaurants›a.kitchen+bar›Littleneck Clams Recipe

Littleneck Clams Recipe

Inspired by a.kitchen+bar
Time30m
Serves4

potato, fennel, tomato + lobster roe sambal broth

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Clams

Rinse the littleneck clams under cold water to remove any sand or debris. Set aside.

2

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced fennel. Sauté until the fennel is tender, about 5 minutes.

3

Cook the Vegetables

Add the diced potatoes and tomatoes to the pot. Stir well and cook for another 5 minutes.

4

Add Broth and Clams

Pour in the vegetable broth and bring to a simmer. Add the cleaned littleneck clams and cover the pot. Cook for about 5-7 minutes, or until the clams have opened.

5

Finish the Dish

Stir in the lobster roe sambal, and season with salt and black pepper to taste. Garnish with chopped parsley before serving.