Clams in Cider with Fennel & White Beans

Name: Clams in Cider with Fennel & White Beans
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

Hard cider and apples add a fall finish to this hearty seafood dinner.

Author:: Laura Rege
Publish date:: Nov 27, 2019

Clams in Cider with Fennel & White Beans — Photography by Christopher Testani

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.