Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced (small onion)
- 1 leek, finely diced (large leek, trimmed)
- Salt and pepper, to taste
- 1 teaspoon fennel seeds (crushed)
- 2 cloves garlic , minced
- Red pepper flakes, pinch
- 2 pounds clams (small clams, scrubbed)
- 1/4 cup white wine
- 2 tablespoons chopped parsley
- 1 tablespoon green onions, chopped (white and some green)
- Lemon wedges, to serve
How to Make
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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.
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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.
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Step 3: Add the wine, put on the lid, and continue to cook until all the clams have opened – about 5 to 6 minutes.
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Step 4: Stir in the parsley and green onions.
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Step 5: Spoon the clams and broth into bowls. Serve with lemon wedges.
We hope you enjoy this recipe!
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