Langoustines and Clams

with Fennel Broth

Serves 4

INGREDIENTS

 

  • 1 lb. cockles or other small clams
  • Salt
  • 2 Tbsp. olive oil
  • ½ white onion, thinly sliced into 1-inch pieces
  • 1 large bulb fennel, quartered lengthwise then thinly sliced, plus fennel fronds for garnish
  • ½ cup white wine
  • 1¼ cups chicken stock
  • 6 large langoustines (1¼ lb.), scrubbed clean
  • 2 cloves garlic, thinly sliced
  • 2 Tbsp. chopped chives
  • 1 long red chile, thinly sliced on the diagonal
  • Crusty bread, for serving

Langoustines and Clams

with Fennel Broth

INSTRUCTIONS

  1.   Place the cockles in a bowl of cold water just to cover; add two generous pinches of salt and stir gently to incorporate. Let rest until the cockles have purged any residual sand, 10–15 minutes. Drain and set aside.
  2.   In a large (6-quart) Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened slightly, 2 minutes. Add the fennel and cook, stirring occasionally, until slightly softened, 2–3 minutes. Pour in the wine and the stock and raise the heat to high; bring to a simmer then reduce the heat as needed to maintain a simmer. Add the langoustines and cover the pan; cook until the shells are bright orange (the meat should be just cooked through), about 6 minutes. Add the garlic and cockles, stirring to incorporate, and cover the pan; simmer until the cockles have opened, 2–3 minutes.
  3.   Uncover the pot and garnish with the chopped chives, and sliced chile and fennel fronds to taste. Serve the seafood and broth immediately with crusty bread. Discard any clams that do not open.