Created by Mikekey on August 4, 2017
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.