Ingredients

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

Description

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.

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