Ingredients35 m servings 599 cals
- 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.
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Per Serving: 599 calories; 10.3 g fat; 92.2 g carbohydrates; 27.1 g protein; 30 mg cholesterol; 1202 mg sodium. 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...