• 13 Ratings

Many of the seafood stews of the world -- bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others -- share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).




  • Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.

  • Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.

  • Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.

  • Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

Cook's Notes

To clean leeks, slice, then soak them in a bowl of water, swishing to remove as much grit as possible. Discard the water, then repeat until no grit remains.


13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1