By Chef Farrokh Larijani, Orso Ristorante
This is a very simple way to prepare fresh clams, and reflects a style of cooking at Orso. We serve this dish with house made polenta croutons, but garlic bread may be substituted. If you ever go clamming and plan ahead, this is an item that you can fix right on the beach over an open fire. Sit back and relax.

INGREDIENTS
H cup of julienne yellow onions 2 inches long
H cup julienne fennel, 2 inches long
H cup of olive oil
1H teaspoons chopped garlic
H teaspoon of crushed red pepper
1 cup of shellfish stock
1 cup of dry vermouth
1 lemon, peeled, seeded and chopped
3 tablespoons of fresh chopped basil
1 tablespoon fresh chopped thyme
1 cup of oven roasted Roma tomatoes
1 teaspoon fennel seeds
H teaspoon of salt
Pinch of fresh ground black pepper
4 pounds of scrubbed Manila clams
G cup lemon herb butter (lemon juice, unsalted butter, lemon zest, minced shallots, basil, thyme, oregano and parsley to your taste)
3 tablespoons chopped Italian parsley

Heat the olive oil in a large pot over medium-high heat until it shimmers, add the fennel, and onions. Cook until tender, add the garlic and red pepper and cook another thirty seconds. Add the shellfish stock, vermouth, basil, thyme, lemon, tomatoes, fennel seeds, salt and pepper, and the clams. Cover and cook until most of the clams are open. Do not over cook. Discard any unopened clams. Divide clams into four heated bowls and keep warm. Add the lemon butter to the broth in the pot and swirl until it melts. Divide the broth over the four bowls. Garnish with Italian parsley and garlic bread.

 

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