Clams With Fregola, Fennel Pollen & Saffron Broth Recipe
by Emily Scott
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15 minutes prep time
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20 minutes cook time
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Easy
The delicate fragrances of fennel and saffron are helped along by the smallest of pastas – fregola, which simply marries everything together. A really good party.
Credit: Home Shores by Emily Scott (Quadrille, £30), Photography © Matt Russell
Ingredients for the clams with fregola, fennel pollen & saffron broth Serves: 4
- pinch of saffron strands
- juice of 1 lemon
- 100g fregola
- 1 teaspoon plus 2 tablespoons olive oil
- 1 banana shallot, thinly sliced
- 1 fennel bulb, thinly sliced
- 500ml Basic Fish Stock
- 700g clams, cleaned (discard any that are open)
- 1 teaspoon fennel pollen or crushed fennel seeds
- 2 tablespoons chopped flat-leaf parsley leaves, plus extra to serve
- sea salt and freshly ground black pepper
- crusty bread, to serve
Method for clams with fregola, fennel pollen & saffron broth
- Place the saffron in a bowl, squeeze over the lemon juice and leave to steep.
- Bring a saucepan of water to the boil and cook the fregola at a simmer for 8–10 minutes, or according to the packet instructions. Drain and set aside in a bowl, drizzled with the teaspoon of olive oil.
- Heat the 2 tablespoons of oil in a medium saucepan
- that has a lid, add the shallot and fennel, and cook until softened and translucent. Add the fish stock and bring to the boil, then add the clams. Cover the pan and cook until the clams pop open (discard any that do not open).
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Stir in the steeped saffron, fennel pollen or seeds, fregola and chopped parsley, then season with salt and pepper. Serve in warmed bowls with extra parsley and crusty bread.
About the author
Emily Scott is a chef, restaurateur and the author of Sea & Shore and Time & Tide. Emily works and collaborates with different brands alongside writing her best-selling Substack Shore to Shore each week. Emily is executive consultant chef to Calypso Grill in the Cayman Islands. In 2021 Emily curated a dinner for royalty and world leaders at the G7 summit in Cornwall.
