Clams With Leek, Fennel & Parsley

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Serve this with crusty bread."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (697.5 g)
  • Calories 645
  • Total Fat - 18.9 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 137.1 mg
  • Sodium - 3112.8 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.7 g
  • Protein - 84.1 g
  • Calcium - 281.8 mg
  • Iron - 10.4 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 0.2 mg

Step 1

In a deep Dutch oven, heat the olive oil over a medium-high heat. Add the onion and leek and cook, stirring occasionally, until softened – about 5 minutes.

Step 2

Season with salt and pepper, then add the fennel seeds, garlic, and red pepper flakes. Add the clams, turn the heat to high, and stir well with a wooden spoon to coat.

Step 3

Add the wine, put on the lid, and continue to cook until all the clams have opened – about 5 to 6 minutes.

Step 4

Stir in the parsley and green onions.

Step 5

Spoon the clams and broth into bowls. Serve with lemon wedges.

Tips & Variations


No special items needed.

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