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Clams Fennel Recipe

See original recipe at: foodfanatic.com
kept byfoodfanatic
recipe byfoodfanatic.com
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Ingredients: 

24 medium littleneck clams
1 bulb fennel bulb, rinsed
2 tablespoons unsalted butter
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup vegetable broth
1/2 cup white table wine
1/4 teaspoon kosher salt

 

  1. Submerge the clams in a bowl of cold water and reserve.
  2. Slice the stems and fronds off the fennel bulb, trim its tough root end, and cut the bulb in quarters. Remove any tough, mangy bits of the bulb and cut the remaining parts of the bulb into paper-thin slices.
  3. Pick off the most luxurious-looking bits of fennel frond and either mince or leave whole as garnish. Reserve those and compost the rest of the fennel (or wrap tightly in foil to save it for another use).
  4. Heat the butter in a large, high-sided skillet or sauté pan over medium heat until melted. Add the sliced fennel, garlic, and red pepper flakes and stir to coat in the butter.
  5. Cook for about 5 minutes to soften the fennel a bit, then add the broth and cover the pan. Cook for about 10 minutes more until the fennel is translucent and tender.
  6. While the fennel is cooking, remove each clam from the soaking water and scrub it well under cold running water to remove any additional grit or sand. Reserve the clams in a clean bowl.
  7. Add the clams and white wine to the pan and re-cover. Cook until the clams open, about 10 minutes; discard any clams that stubbornly refuse to open (it's a bummer, but do you want to risk food poisoning? I don't think so).
  8. Taste the broth and add the kosher salt as needed for seasoning; clams are naturally salty, so you might not need any salt at all.
  9. Garnish with the reserved fennel fronds, then serve immediately with tons of crusty bread for dipping in the broth.

 

See original recipe at foodfanatic.com

 

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