Growing up, we never ate shellfish due to my Dad’s severe allergy. My introduction to shrimp, scallops, clams and mussels did not happen until right after college, when I lived in Boston. Splurge date nights would be spent in the North End, discovering the fruits of the sea. Fast forward ten years, five thousand miles, and two kids later, and date nights, though few and far between, are especially relished. This recipe is a nod to my favorite date night haunt, which has a terrific starter of mussels served in a boozy broth. Last summer I played around with tomato sorbet and chilled tomato soup and here I wanted the flavor without all the pulp. Although this was my first time making clams, I am happy to report, it was stress free and I will be making this often. Note: Make Tomato-Fennel water one day ahead. - gingerroot

Share: