Spicy Clams and Fennel: A Taste of Southern Italy

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Spicy Clams and Fennel: A Taste of Southern Italy might be a recipe you should try. For $1.7 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 213 calories, 5g of protein, and 12g of fat. This recipe serves 2. A few people made this recipe, and 53 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of wine, littleneck clams, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Food Fanatic. It is a rather inexpensive recipe for fans of Southern food. With a spoonacular score of 35%, this dish is rather bad. Spicy Clams and Fennel, Steamed Clams with Spicy Italian Sausage and Fennel, and Linguine With Clams And Fennel are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Submerge the clams in a bowl of cold water and reserve.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.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).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.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.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.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).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.Garnish with the reserved fennel fronds, then serve immediately with tons of crusty bread for dipping in the broth.

 

Step by step:

1. Submerge the clams in a bowl of cold water and reserve.Slice the stems and fronds off the fennel bulb, trim its tough root end, and cut the bulb in quarters.

2. Remove any tough, mangy bits of the bulb and cut the remaining parts of the bulb into paper-thin slices.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).

3. Heat the butter in a large, high-sided skillet or sauté pan over medium heat until melted.

4. Add the sliced fennel, garlic, and red pepper flakes and stir to coat in the butter.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.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.

5. 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).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.

6. Garnish with the reserved fennel fronds, then serve immediately with tons of crusty bread for dipping in the broth.

Nutrition Information:

covered percent of daily need