Baked Clams with Fennel and Shallots
Baked Clams with Fennel and Shallots



  • 20 shallots
  • 1 fennel bulb, sliced into 2cm wedges
  • 1 tsp fennel seeds
  • 1 tsp chilli flakes
  • Olive oil
  • 2 kg large clams, washed and checked
  • 300ml white wine
  • 1 bunch of parsley
  • 1 lemon, zest and juice
  • Preheat the oven to 180C. Halve the shallots and place cut-side up on a roasting tray, along with the fennel wedges. Bash the fennel seeds and chilli flakes and sprinkle over the shallots, then drizzle with 3 tbsp oil and some seasoning, and bake for 25 mins. Remove from the tray and set aside.
  • Add the clams to the roasting tray and pour over the wine. Mix in the chopped parsley and lemon zest, cover the lot with tin foil and bake for 15 mins. Return the veggies to the tray and fold everything together, then serve with crusty bread.
1 hr
6 serving

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