Durad, Clams and Fennel

Deselect All

Potato Cake:

3/4 cup extra-virgin olive oil

2 Idaho potatoes, peeled and julienned

Salt and freshly ground black pepper

Sauce:

1 cups white wine

3 sprigs fresh thyme

5 peppercorns

20 littleneck clams

1/2 cup extra-virgin olive oil

Fish:

1/4 cup extra-virgin olive oil

4 Durad fillets

Salt and pepper

Vegetables:

1/4 cup extra-virgin olive oil

1 head fennel, sliced

3 cloves garlic, sliced

2 tablespoons sliced shallots

1 1/2 cups white wine

20 littleneck clams

1/2 cup cherry tomatoes

1 teaspoon salt

1 teaspoon pepper

Plate:

1 teaspoon freshly chopped chives

1 teaspoon freshly chopped parsley leaves

1 teaspoon fresh chervil