Home » Main Dishes » Fish » Clams with Fennel and Wine

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.


  • 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


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

Leave a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Subscribe to F&P by Email