Name: Spicy Tomato Shellfish Stew
Yield: 4 servings
Ingredients: 1 fennel bulb; 1 head of garlic, cloves separated, peeled; 1 medium onion, thinly sliced; 4 oil-packed anchovy fillets; 2 28-oz. cans whole peeled tomatoes, juices drained and reserved; ⅓ cup dry white wine; 1½ tsp. fennel seeds; 1½ tsp. crushed red pepper flakes, plus more for serving; ⅓ cup extra-virgin olive oil, plus more for drizzling; Kosher salt; ½ cup mayonnaise; 1 Tbsp. fresh lemon juice; 1 cup no-salt-added clam juice; 1 lb. littleneck clams, scrubbed; 1½ lb. mussels, scrubbed, debearded; 8 large sea scallops, side muscle removed, or jumbo shrimp, peeled, deveined; Lemon wedges (for serving); 4 slices country-style bread, toasted

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Photo by Michael Graydon and Nikole Herriott, Food Styling by Alison Attenborough, Prop Styling by Kalen Kaminski

For this stew recipe, if you have one, use a large, wide pot with a tight-fitting lid so you have plenty of room to let the shellfish open in the tomato sauce.

Recipe notes