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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