Instructions
- Preheat oven to 375°F (190°C).
- Shuck the clams, reserving the bottom shells and clam meat. Clean the shells meticulously.
- Chop the clam meat into small pieces.
- In a skillet, gently sauté the shallot and fennel in the browned butter until softened, about 5-7 minutes. Do not brown.
- In a large bowl, combine all Filling ingredients, including the sautéed shallot and fennel, chopped clam meat, and saffron water. Mix gently.
- Stuff each clam shell generously with the filling mixture.
- Arrange the stuffed clams in a baking dish.
- In a small saucepan, combine the clam juice and white wine. Bring to a simmer and reduce by half.
- Whisk in the butter, Pernod, and heavy cream. Simmer for 2-3 minutes until slightly thickened.
- Pour the sauce over the stuffed clams.
- Bake for 25-30 minutes, or until golden brown and bubbly. Broil for the last 2 minutes to achieve a deeper color.
