Pernod, fennel, and tarragon combine to give the broth a light licorice taste. Crushing the fennel seeds helps release their flavor.
1 tablespoon olive oil
1/2 cup finely chopped shallots
1/2 teaspoon saffron threads, crushed
1/4 teaspoon fennel seeds, crushed
2 garlic cloves, minced
3 cups clam juice
2 tablespoons Pernod (licorice-flavored liqueur)
2 tablespoons tomato paste
1 tablespoon chopped fresh tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 pound red potatoes, cut into 1/2-inch cubes
1 fennel bulb, cut into 12 wedges
24 littleneck clams
3/4 pound peeled and deveined medium shrimp
How to Make It
Heat oil in a large saucepan over medium heat. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.
Stir in tarragon, salt, pepper, potatoes, and fennel bulb; cover and cook 10 minutes. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done; discard any unopened shells.