Manila Clams on the Half Shell with Fennel, Lemon, and Chiles

• 1 cup thinly sliced baby fennel
• Juice of 2 lemons
• 1/4 cup best-quality olive oil
• 1 serrano chile, sliced crosswise paper-thin
• 24 Manila clams

1. Combine the fennel, lemon juice, oil, and chile in a small bowl and let marinate for 10 minutes or so while you shuck the clams.
2. Shucking clams is a little different from shucking oysters.
3. You can do it from the hinge with an oyster knife, or you can get a clam knife and go in from the lip side.
4. If youre going to do it, ask your fishmonger, very sweetly, whether he or she will demonstrate the technique for you if youve never done it before.
5. The clam knife has a thin blade and slides through the lip with the flat side, not the tip.
6. Place the shucked clams on a large plate.
7. Pile the fennel mixture high on each clam, spooning some of the liquid over the top of each one.
8. Serve immediately.

baby fennel, lemons, olive oil, serrano chile, manila clams

Taken from www.epicurious.com/recipes/food/views/manila-clams-on-the-half-shell-with-fennel-lemon-and-chiles-383825 (may not work)