| Yield | |
|---|---|
| Source | Cuisine at Home, May/June 2012 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cuisine at Home, May/June 2012 |
| Prep time | 1 1⁄2 hours |
| 2 | Fennel Bulbs (cut into wedges) | |
| 1 | Leek (halved, cut into 1-inch pieces, white parts only) | |
| 1 | Garlic Bulb (halved) | |
| 2 | Teaspoon | Herbes de Provence |
| 3 | Tablespoon | Olive Oil |
| 2 | Cup | White Wine |
| 1 | Orange (juiced) | |
| Pinch | Saffron (crumbled) | |
| 2 | Tomatoes (chopped) | |
| 8 | Baby Potatoes (halved) | |
| 14 | Ounce | Kielbasa (cut into 12 pieces) |
| 12 | Jumbo Shrimp (shells left on) | |
| 3 | Ears of Corn (cut into thirds) | |
| 16 | Littleneck Clams |
1.Saute fennel, leek, garlic, and herbes de Provence in oil in a large pot over high heat until fennel begins to brown, 5 minutes.
2.Combine wine, orange juice, and saffron in a bowl, then deglaze pot with mixture, and stir in tomatoes. Insert a steamer basket.
3.Layer potatoes in basket, cover, reduce heat to medium, and steam 15 minutes.
4.Add clams, cover, and steam 15 minutes. Top clams with kielbasa, shrimp, and corn; cover and steam until clams open and shrimp are opaque and shells are pink, 5-10 minutes more. Discard any opened clams.
5.To serve, divide broth among four shallow bowls, then divide potatoes, clams, kielbasa, shrimp, and corn among each serving.