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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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