Name: Salmon Steaks with Littleneck Clams and Saffron-Mint Broth
Yield: Makes 8 servings
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.; charcoal or gas grill

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.

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.

Recipe notes

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