Lucky's Clams Provencal

• 1 pound red potatoes, cleaned, with skins on
• 2 medium onions
• 1 bulb fennel
• 1 jalapeno pepper
• 1 sweet red pepper
• 36 littleneck clams, cleaned and scrubbed
• 3/4 cup dry white wine
• 1/2 cup water
• 2 tablespoons minced fresh garlic
• 1 1/2 cups (28-ounce can) tinned Italian plum tomatoes, drained and chopped
• 1 tablespoon fresh tarragon leaves (optional)
• 1 tablespoon cilantro leaves
• 4 ounces unsalted butter, cut up
• 2 teaspoons Pernod
• 3 scallions, cut into a fine julienne
• 1 lemon, cut into 6 wedges

1. Slice the potatoes about one-quarter inch thick and place in a pot filled with cold water.
2. Bring to a boil and boil for seven minutes.
3. Drain and set aside.
4. Peel the onions, halve them and slice them about one-quarter-inch thick.
5. Trim the fennel bulb and slice about one-quarter-inch thick.
6. Seed the peppers, remove the membranes and dice.
7. Preheat the oven to 500 degrees.
8. Lay out the clams in a single layer in a baking dish.
9. In a bowl, combine the onions, fennel, peppers, wine, water, garlic, plum tomatoes, tarragon, cilantro, butter and Pernod.
10. Top the clams with this mixture.
11. Roast the clams for eight minutes.
12. Turn them and roast for about eight minutes more, until the clams open (discard any unopened clams).
13. To serve, place six clams into each of six heated bowls.
14. With tongs, distribute the tomatoes, onions, fennel and potatoes around the clams.
15. Pour equal amounts of the broth and remaining solids over the clams.
16. Garnish with the scallions and lemon wedges.
17. Serve immediately with garlic mayonnaise on the side.
18. (See recipe.)

red potatoes, onions, fennel, pepper, sweet red pepper, littleneck clams, white wine, water, fresh garlic, tomatoes, tarragon, cilantro, unsalted butter, pernod, scallions, lemon

Taken from cooking.nytimes.com/recipes/3864 (may not work)