Beer-Steamed Clams with Fennel and Tarragon

• 2 tablespoons olive oil
• 1 large garlic clove, minced
• 1 medium shallot, diced
• 1 fennel bulb, cut into 1/4-inch pieces
• 2 celery stalks, cut into 1/4-inch pieces
• 8 dozen littleneck clams, cleaned
• 1 (12-ounce) bottle of pale ale beer
• 2 tablespoons butter
• 1 tablespoon chopped tarragon, plus leaves for garnish
• 1 tablespoon chopped parsley, plus leaves for garnish
• Sea salt and freshly ground black pepper

In a large Dutch oven set over medium-high heat, heat olive oil. Add garlic, shallots, fennel and celery and saute until translucent.

Add clams and beer. Reduce heat to medium, then cover and steam until the clams open. Remove clams to a serving bowl, and discard any that are closed.

Return the pot to medium-high heat and bring beer to a slow boil. Whisk in butter one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper.

Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread.