Clams With Leek, Fennel & Parsley
Recipe: #27196
August 04, 2017
"Serve this with crusty bread."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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