Ingredients35 m servings 599
- Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
- Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.
- Recipe Tips:
- Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.
- Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.
Per Serving: 599 calories; 10.3 92.2 27.1 30 1202 Full nutrition
ReviewsRead all reviews 4
First off, I will say that I really went into this not thinking I was going to like this clam dish at all due to the addition of fennel. I am not a fan of anything licorice flavor, but boy did t...
I'm not a particularly great cook (meaning I'm scared to death to veer off the recipe). This was super easy and tasted as good as steamed clams at any restaurant (although I didn't use the fenn...