Clams in a light fennel and shallot broth

We spent last week in Vermont in a sea of wildflowers, green hills and lots of berries. I will be writing all about it in the upcoming days as I am still sorting through the hundreds of images I captured.

I will come back with them soon.

In the meantime, I want to tell you about this dish we all shared during our stay.

Since the day we arrived at Nadia’s house on the hill, all of us seemed to have this unexplainable fish craving. We discussed it several times. “We need to stop to get some fish in Manchester from this fish market I keep hearing about” said Nadia. Romina and I quickly nodded.

I wanted to cook for everyone that night and that seemed the perfect excuse.

We arrived at Earth and Sea fish market. The sign announced they were closing in 5 minutes. Our options were limited – but good regardless. We got clams, mussels, King salmon and shrimp.

I thought of the clams I had prepared a few days before at home. Steamed in a light shallot and fennel broth. It seemed like the perfect light dish for a late summer dinner that would satisfy all of us. The version I had made at home used slightly different ingredients, but the method the same.

We headed back to the hill and while Nadia, Jon and Miren tended to the animals, I went into the kitchen – where I always feel most confident.

I steamed the mussels and clams. Separately I sauteed the shallots and fennel. This time, I also added zucchini and peas from Nadia’s growing garden. The shrimp and King salmon went in last as they take a mere minute to cook. A sprinkle of raw green onions, cilantro and mint finished it all.

We all had seconds and even thirds.