Tomato and fennel clams with saffron mayonnaise

Rinse the clams well to remove grit and sand. Factor in the clams, too, when seasoning the dish - they're naturally briny.

You'll need

150 gm mayonnaise 1/8 tsp saffron threads, soaked in 1 tbsp warm water for about 10 minutes Finely grated rind and juice of 1 lemon 100 ml olive oil 4 garlic cloves, thinly sliced 3 golden shallots, thinly sliced 2 baby fennel bulbs, thinly sliced, fronds reserved 400 gm cherry tomatoes, halved 1 kg pre-soaked clams, rinsed well 100 ml dry white wine 1 tsp dried chilli flakes 20 gm butter, diced Baguette, to serve (optional)


  • 01
  • Combine mayonnaise, saffron and lemon rind in a bowl, and refrigerate until required.
  • 02
  • Heat 40ml olive oil in a large saucepan over medium heat, add garlic, shallot and half the fennel and sauté until tender (3-4 minutes). Increase heat to medium-high, add tomatoes and cook until skins soften (1-2 minutes). Increase heat to high, add clams, wine and chilli flakes, cover and steam, shaking pan occasionally, until clams open (3-4 minutes). Stir in butter, cover and keep warm. Meanwhile, combine remaining fennel, lemon juice and remaining oil in a bowl and season to taste. Top clams with fennel salad and fronds and serve with saffron mayonnaise and baguette.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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