This recipe is simple but packed with flavor. You can substitute other shellfish, such as mussels or shrimp or cracked crab, or a combination of all of these. This version gives a nod to Provence, using herbes de Provence and Pernod. The rich liquor created by the combination of the shellfish, garlic, wine, and herbs is the best part! Bake up some No-Knead Dutch Oven Bread (page 85) to accompany this delightful dish.
Recipe information
Yield
serves 4 as a first course or main course
Ingredients
Preparation
Step 1
Prepare a hot fire (a 2-second fire) in a campfire or wood-fired grill.
Step 2
Heat the olive oil in a Dutch oven or clay pot over direct heat. Move the pot to indirect heat, add the garlic, and sauté for 2 minutes. Add the wine, water, and bay leaves and move back to direct heat to bring to a low boil. Stir in the thyme and optional pepper flakes and place the clams in the liquid. Cover and move to indirect heat to cook until the clams open, about 10 minutes. Add salt to taste. Stir in the butter, parsley, and Pernod and cook, uncovered, for 10 minutes. Add lemon juice to taste and serve hot with crusty bread.
