RECIPE

Beer Steamed Clams with Fennel and Tarragon

Recipe Created For

Round Dutch Oven

Main Course

Seafood

Cook Time

Over 1 hour

Serving Size

10+

Cook Mode

INGREDIENTS

2 tablespoons olive oil
1 large garlic clove, minced
1 medium shallot, diced
1 fennel bulb, cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
8 dozen littleneck clams, cleaned
1 (12-ounce) bottle of pale ale beer
2 tablespoons butter
1 tablespoon chopped tarragon, plus leaves for garnish
1 tablespoon chopped parsley, plus leaves for garnish
Sea salt and freshly ground black pepper

Calling all seafood lovers! Our Beer Steamed Clams with Fennel and Tarragon recipe is the dish for you. Delicious and easy to prepare, this recipe is a great way to serve a healthy and more elevated meal for a group in no time. The entire recipe comes together in the Round Dutch Oven which makes cleanup a breeze.

The Dutch Oven is perfectly suited for this recipe, beginning with sautéing the aromatics, including garlic, shallots, fennel, and celery until they are translucent and infuse their rich flavours in the pot. This iconic piece of cookware will maintain its heat until it is time to introduce the clams and the beer on a slow boil. The Dutch Oven's tight-fitting lid and thick, enamelled cast iron walls are designed to lock in heat and moisture, steaming the clams until they open.

Our Beer Steamed Clams with Fennel and Tarragon recipe is designed to serve family-style portions, accommodating up to 10+ servings at a time. The Dutch Oven will take care of all the hard work as this recipe can be prepared in under an hour. Serve with toasted bread or French fries and dig in!

INGREDIENTS

2 tablespoons olive oil
1 large garlic clove, minced
1 medium shallot, diced
1 fennel bulb, cut into 1/4-inch pieces
2 celery stalks, cut into 1/4-inch pieces
8 dozen littleneck clams, cleaned
1 (12-ounce) bottle of pale ale beer
2 tablespoons butter
1 tablespoon chopped tarragon, plus leaves for garnish
1 tablespoon chopped parsley, plus leaves for garnish
Sea salt and freshly ground black pepper

INSTRUCTIONS

In a 6.7L Round French Oven set over medium heat, heat olive oil. Add garlic, shallots, fennel and celery and sauté until translucent.

Add clams and beer. With heat at medium, then cover and steam until the clams open. Remove clams to a serving bowl, and discard any that are closed.

Turn up the pot to medium-high heat and bring beer to a slow boil. Whisk in butter one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper.

Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread.