Clams in Cider with Fennel & White Beans

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

Recipe by Laura Rege

Start to Finish: 20 minutes

Servings: 4


  • 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


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.