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!
cost per recipe: $15.40
The price is determined by the national average.
tablespoon olive oil
fennel bulb, trimmed and sliced (about 2 cups)
clove garlic, minced
teaspoon crushed red pepper
cup Swanson® Seafood Stock
cup white wine
cup chopped fresh parsley
loaf Italian or French bread
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.