There is a beautiful thing about fresh clams. The smell, the texture, and the delicate flavors make me feel like I am treating myself to something special. The additional ingredients of leeks, fennel, and Fernet make the dish complex in flavor yet so simple to make. 

 

Adding in Fernet brings a complementary earthy flavor to the saffron tomato cream sauce. Fernet is an exquisite combination of herbs and spices, the pièce de résistance to this dish.  

 

Yield 2 servings

 

2 lbs. clams, cleaned and debearded

2 Tbsp butter

2 Tbsp olive oil

2 cups leeks, thinly sliced (white and light green parts only)

1 large fennel bulb, cored and thinly sliced (save fronds for garnish)

Salt and pepper

2 pinches saffron threads

4 large garlic cloves, peeled and smashed

1 Tbsp fresh thyme leaves, chopped

2 oz. Fernet

6 oz. dry vermouth 

1 15-oz can of chopped fire-roasted tomatoes

4 cups chicken broth 

½ cup heavy cream 

 

In a large pot on medium-high heat, melt the butter and the olive oil. Add the leeks, fennel and a bit of salt and pepper. Cook for eight minutes until softened. 

 

Push the leeks and fennel to the side and crumble the saffron on the bottom of the pan for it to lightly toast. Quickly add the garlic and thyme and stir. Continue stirring for one minute. 

 

Add the Fernet and the vermouth and let cook for five minutes. Add the tomatoes, their juices, and the chicken broth. Reduce heat to low and cover and simmer for 20 minutes. 

 

Add the clams and re-cover the pot and let it simmer for another 10 minutes or until the clams have opened up. Remove the pan from the heat and slowly stir in the cream. Season with salt and pepper to taste. 

 

Ladle into bowls, garnish with fennel fronds, and serve with crusty sourdough bread. 

 

The wine varietals I would accompany with this dish are a dry Chardonnay, a crisp Sauvignon Blanc, or if you are in the mood for red a light Pinot Noir. 

 

Just Salt it, and enjoy!