little neck clams, thumbelina carrots, fennel, chili garlic bourride

Clean the little neck clams under cold water. Trim the thumbelina carrots and cut the fennel bulb into thin slices. Mince the garlic and chop the parsley.

Prepare the Ingredients

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the fennel and thumbelina carrots, sautéing until they start to soften, approximately 5-7 minutes.

Cook the Vegetables

Add the cleaned little neck clams to the pot. Sprinkle with chili flakes, minced garlic, salt, and black pepper. Pour in the fish stock and bring to a simmer.

Add the Clams

Cover the pot and allow the clams to steam for about 5-7 minutes, or until they have opened up. Discard any clams that do not open.

Cook the Clams

In a separate skillet, heat a little olive oil over medium-high heat. Season the loup de mer filets with salt and pepper. Sear the fish skin-side down for about 4 minutes, then flip and cook for another 2-3 minutes until cooked through.

Cook the Loup de Mer

Serve the loup de mer on a plate, topped with the clams and vegetables. Garnish with chopped parsley for freshness.

loup de mer

Recipe information

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