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Clams with Fennel and Wine

Clams with Fennel and Wine

This is so easy that there really is no excuse for you not to make it. Well, except maybe a fatal allergy to shellfish… You can also throw in a few mussels if you like them because when you’re talking about a big bowl of seafood… the more the merrier!

Clams cooked in a white wine is classic and the fennel with garlic and onion make this dish amazing. Easy to make and rich in flavor.

Ingredients

  • 2-3 dozen clams (depending on how many you’re feeding and whether you’re adding mussels)
  • 3 garlic cloves sliced fine
  • 1 small white onion sliced fine
  • 1 small fennel bulb washed and trimmed and sliced
  • 1 bottle dry white wine
  • 1/2 cup sliced peppers or tomato (optional)
  • 1 tbsp butter
  • 2 tbsp olive oil
  • Salt & pepper

Preparation

Rinse the shell fish well. In a large pot saute the garlic, onions and fennel over med heat until they begin to become transparent. Add the wine and bring to a boil. Add clams (and peppers or tomatoes if you’re using them) stirring occasionally until clams start to open (about 5-7 minutes) Discard any unopened clams, sprinkle with salt & pepper and serve in broth with fresh bread.

Prep Time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 3 to 4 servings

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