Scrub clams and add to cold water, rinse 3 or 4 times.

Scrub mussels and remove beards. If any shells are open, tap them. If they do not close, set aside while you continue to clean the rest of the mussels. If they still haven't closed discard them.

Sautee, fennel, leek and celery until transparent, not brown, about 5 minutes. Add garlic and sautee for one minute longer. Add half a cup of Pernod and simmer 2 minutes. Add white wine and bring back to boil. Add the mussels and clams, put tight fitting lid on pot. Steam 5 to 8 minutes until all shells have opened. Discard any shells that have not opened. Garnish with Parsley.

Serve in large bowls with a nice chilled white wine sucha s a Muscadet and Crusty Bread.