Clams Pernod

Clams Pernod

January 28, 2016

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

Category Main Dish
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


4 T Butter
1/2 Fennel bulb, small dice, with fronds for garnish
4 Large shallots, sliced into thin rings
3 C Chicken or vegetable broth
1/2 C Pernod Liqueur
1 bottle Clam juice
15 to 20 Small baby clams or Manila clams
Black pepper


  1. 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.

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