This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 8 servings

　　2 tablespoons fresh chives, chopped

　　2 tablespoons fresh basil, chopped

　　2 tablespoons fresh tarragon, chopped

　　2 tablespoons fresh parsley, chopped

　　1/2 cup plus 2 tablespoons fresh mint, chopped (from 2 bunches)

　　6 cloves garlic, finely chopped (about 2 tablespoons)

　　1 1/4 cup extra-virgin olive oil

　　8 (1-inch-thick) salmon steaks, preferably sockeye or another wild variety

　　2 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 medium fennel bulb, stalks cut off and discarded, and bulb cored and thinly sliced lengthwise

　　1 medium sweet onion, such as Vidalia, thinly sliced

　　1 cup dry white wine

　　1/2 cup (1 stick) unsalted butter

　　1 teaspoon saffron threads

　　32 small (less than 2 inches wide) hard-shelled clams such as littleneck*, scrubbed (about 3 1/2 pounds total)

　　*If littleneck clams are unavailable, Manila or brown-shelled may be substituted.

　　

Special Equipment

charcoal or gas grill

　　

Step 1

In large sealable plastic bag, combine chives, basil, tarragon, parsley, 2 tablespoons mint, garlic, and 3/4 cup olive oil. Add salmon and seal bag, pressing out air. Turn bag to coat salmon, then refrigerate, turning bag over occasionally, at least 1 hour and up to 4 hours. (Alternatively, marinate salmon in large glass baking dish.)

　　

Step 2

Preheat grill to moderate heat.

　　

Step 3

Remove fish from marinade and pat dry. Sprinkle with salt and pepper. Grill steaks, turning once, until just opaque in center, about 4 minutes per side. Transfer to platter and cover loosely with foil to keep warm.

　　

Step 4

In 6-quart heavy stock pot over moderate heat, heat remaining 1/2 cup olive oil until hot but not smoking. Add fennel and onion and sauté until just soft, about 2 minutes. Add wine, butter, saffron, remaining 1/2 cup mint, and clams, cover and bring to boil. Cook until clams open, about 10 minutes. Discard any clams that have not opened.

　　

Step 5

Place 1 piece salmon on center of each of 8 wide shallow bowls. Spoon clams, broth, onions, and fennel around salmon and serve immediately.

　　Cook's note:

　　If you prefer, the salmon steaks can be baked instead of grilled. Bake them at 400°F on a large rimmed baking sheet until just opaque in center, about 10 minutes.