Recipe courtesy of Sue Zemanick

Durad, Clams and Fennel

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  • Level: Intermediate
  • Total: 1 hr 23 min
  • Prep: 45 min
  • Cook: 38 min
  • Yield: 4 servings
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Potato Cake:

3/4 cup extra-virgin olive oil

2 Idaho potatoes, peeled and julienned

Salt and freshly ground black pepper


1 cups white wine

3 sprigs fresh thyme

5 peppercorns

20 littleneck clams

1/2 cup extra-virgin olive oil


1/4 cup extra-virgin olive oil

4 Durad fillets

Salt and pepper


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


1 teaspoon freshly chopped chives

1 teaspoon freshly chopped parsley leaves

1 teaspoon fresh chervil


  1. Preheat oven to 375 degrees F.
  2. In a nonstick pan in a 1/4 cup olive oil over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy approximately 5 minutes. Flip the cake over and finish in a preheated 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm.


  1. In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.


  1. In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.


  1. In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.


  1. Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.