Clams in Cider with Fennel & White Beans

    Hard cider and apples add a fall finish to this hearty seafood dinner.
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    Clams in Cider with Fennel & White Beans

    Recipe by Laura Rege

    Start to Finish: 20 minutes

    Servings: 4

    Ingredients

    • 3 tbsp. olive oil
    • 3 cloves garlic, thinly sliced
    • 1 small bulb fennel, thinly sliced, plus 1/4 cup chopped fronds
    • 1 cup dry hard cider
    • 1 can (about 15 oz.) cannellini beans, rinsed
    • 36 littleneck clams, scrubbed well
    • 1 Honeycrisp apple, cored and chopped

    Preparation

    In large pot, heat oil over medium-high. Add garlic and sliced fennel; cook until softened and browned, 5 minutes. Add cider, beans, and clams. Cover; steam until clams open, 7 minutes. (Discard any clams that don’t open.) Stir in fennel fronds and apple; season.