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