August 04, 2017
Dinner, Main Dish, Shellfish,
Vegetables, Fennel, Leek , British, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Clams more
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"Serve this with crusty bread."
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.
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.
Add the wine, put on the lid, and continue to cook until all the clams have opened – about 5 to 6 minutes.
Stir in the parsley and green onions.
Spoon the clams and broth into bowls. Serve with lemon wedges.
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