Serves 4 as a starter Pernod Liqueur (Classic) is an interesting beverage. When Absinthe became illegal, Pernod created a wormwood-free anise drink with lower alcohol content than the original Absinthe. Traditionally, you use a specially designed iced water fountain and slotted spoon to drip the ice water over a sugar cube into your glass. This is definitely a lesson in patience! However, it’s totally worth the time it takes to make a delicious Absinthe cocktail. In my Clams Pernod, mixing the liqueur with its light anise flavor into the broth makes for a lightly scented but flavorful broth to bathe the clams. For a great conversation starter, let guests prepare their own Absinthe drinks while you make this soup! Check out the process on Pernod’s website
- In large saucepan, melt butter until it begins to foam. Add fennel and shallots, sauteing until tender, 3 to 4 minutes. Season with salt and pepper. Add broth, Pernod, and clam juice, and bring to a boil. Add clams, and cook until clams just open. Divide evenly between heated bowls, and garnish with fennel fronds.