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Assorted Steamed Clams

A dash of Pernod added to the steaming liquid infuses tender, juicy clams with a subtle hint of licorice flavor.

  • Servings: 4


  • 1 cup dry white wine
  • 2 tablespoons Pernod
  • 1 medium-size onion, thinly sliced
  • 3 garlic cloves, peeled and smashed
  • 1/2 cup assorted fresh herbs (thyme, rosemary, tarragon)
  • 3 dozen assorted clams (littleneck, Manila, steamer, razor, or yellow)
  • 12 sprigs of parsley


  1. Combine the wine, Pernod, onion, and garlic in a large pot with a tight-fitting lid. Bring to a boil, then reduce to a simmer and cook for 3 or 4 minutes.

  2. Add the herbs. Add the clams and cook, shaking the pot several times, until the clams open, 3 or 4 minutes. Discard any clams that do not open.

  3. Spoon the clams into shallow soup bowls, spoon in some of the broth, and garnish with the parsley. Serve immediately.

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