Steamed Clams with Fennel
Ingredients
- 4 tbsp butter
- 2 cloves garlic minced
- 1/2 onion sliced
- 1 fennel bulb fronds removed, thinly sliced
- 1 cup cherry tomatoes halved
- 1 cup white wine
- 1 pound Manila or littleneck clams
- 2 tbsp parsley chopped
- 1/2 lemon sliced into wedges
Instructions
- Melt butter in large stockpot. Add garlic and heat until fragrant. Add onion and fennel and saute for 5 minutes while stirring frequently.
- Add wine and tomatoes. Bring to simmer. Add clams and cover. Cook until clams open, approximately 5-8 minutes. Discard any clams that do not open.
- Serve with parsley and lemon slices.
Notes
Add a slice of crusty baguette to soak up the broth.