Clams with Fennel and Pernod

Ingredients

• 1/4 cup olive oil
• 2 cups chopped onions
• 1 medium fennel bulb with fronds
• finely chopped
• 2 1/2 tablespoons minced garlic
• 2 teaspoons fennel seeds
• 2 cups dry white wine
• 1 1/4 pounds plum tomatoes
• chopped
• 2 tablespoons Pernod (anise-flavored liqueur)
• 3 dozen littleneck clams
• scrubbed
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• Lemon wedges

Instructions

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions, fennel bulb with fronds, garlic and fennel seeds; saute until fennel bulb is tender, about 10 minutes.
3. Add wine; boil until liquid is reduced by half, about 4 minutes.
4. Stir in tomatoes and Pernod; simmer 5 minutes to blend flavors.
5. Add clams to pot; cover and cook until clams open, about 8 minutes (discard any that do not open).
6. Transfer to large bowl.
7. Sprinkle with oregano.
8. Garnish with lemon.