Ingredients
| 1 fennel bulb | |
| ¼ teaspoon fennel seeds | |
| 1-1½ cups olive oil | |
| 12 storm shell clams, shucked, reserve the shells | |
| shichimi togarashi, for sprinkling |
This delicate but unusual pairing is for those who love raw seafood.
Instructions
| 1. | Remove the fennel fronds and set aside (reserve the stalks for another use). |
| 2. | Finely chop the fennel bulb and put into a very small saucepan with the fennel seeds and olive oil (the oil should just cover the fennel). |
| 3. | Bring to a gentle simmer and cook for 20 minutes or until the fennel is meltingly tender. |
| 4. | Allow to cool slightly in the oil. Strain off the oil and set aside. |
| 5. | Put the fennel in a blender or small food processor with 2 tablespoons of water and ¼ cup of the reserved oil and blend until silky smooth. Adjust seasoning to taste. |
| 6. | Refrigerate until required (but bring to room temperature before using). |
| 7. | The remaining fennel oil is excellent for finishing fish dishes or over salads. |
| 8. | Blanch the shucked clams in boiling, salted water for 10 seconds (this helps to firm up the flesh), plunge into iced water, remove, pat dry. |
| 9. | Separate the tongue and adductor muscle from the body (the body isn’t used here, but you could roughly chop it, add some flour and lightly beaten egg to make a fritter to serve alongside). |
| 10. | Put a small spoonful of fennel purée in each shell, top with the sliced tongue and aductor, sprinkle lightly with shichimi togarashi and top with a sprig of fennel fronds. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
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