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Steamed Clams

Steamed Clams

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Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can’t be beat!

serves 4 people

Ingredients

cost per recipe: $15.40

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1

    fennel bulb, trimmed and sliced (about 2 cups)

  • 1

    clove garlic, minced

  • 1/4

    teaspoon crushed red pepper

  • 1

    cup Swanson® Seafood Stock

  • 1/2

    cup white wine

  • 24

    littleneck clams

  • 1/4

    cup chopped fresh parsley

  • 1

    loaf Italian or French bread

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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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Made With
Swanson® Seafood Stock

Swanson® Seafood Stock

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