How To Make Pickled Clams & Fennel Salad - Best Recipe | Charleston Magazine

Ingredients

• 3 doz. littleneck clams
• 1/2 bulb fennel, fronds reserved
• 1/2 cup water
• 1/2 cup sugar
• 1 cup Bragg apple cider vinegar
• 1/4 tsp. fennel seed
• 1/8 tsp. anise seed
• 1/8 tsp. coriander seeds
• 2 bay leaves
• 1/8 tsp. red pepper flakes
• 1 Tbs. kosher salt
• 1/4 tsp. freshly ground black pepper
• 5 cloves garlic, peeled
• 1 Tbs., plus 1 tsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tangerines, one zested and juiced
• 2½ Tbs. apple cider vinegar (Bragg brand recommended)
• 1/4 tsp. Dijon mustard
• 1 tsp. chopped tarragon
• 1 tsp. chopped chives
• 2 Tbs. honey
• 1/4 cup canola oil
• 3 small radishes
• 1/2 red onion