Heat oil in a large sauté pan over high heat. Sweat fennel in oil then add clams and sauté until hot. Deglaze pan with beer and let liquid reduce by half. Add clam juice to pan and cook until clams open. Add lemon juice and butter.
This recipe from New Orlean’s Compère Lapin mixes spicy coconut milk and cauliflower soup with roasted shrimp and shiitakes.