Clam Stew with Fennel and Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 32 littleneck clams (about 4 lbs)
1 Tbsp olive oil
1 large shallot, peeled, cut lengthwise into thin slices
3 large garlic cloves, minced
1 (about 1 1/2 lb) fennel bulb, quartered, thinly sliced, fronds reserved
1/2 c. dry white wine
1 pint grape tomatoes halved lengthwise
1/2 c. chopped parsley
pinch red pepper flakes, or to taste
1 Tbsp fresh lemon juice, or to taste
6 oz ciabatta bread, cut evenly into 4 slices, grilled or toasted
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Directions: |
Directions:1. Scrub clams thoroughly to remove as much grit as possible; rinse well. Discard any cracked or open clams; set aside remaining clams.
2. Heat a large wide pot over medium heat. Add oil and shallot; cook, stirring until golden, about 2 minutes. Add garlic; cook, stirring frequently, until golden, about 1-2 minutes. Be careful not to burn the garlic. Add fennel slices and reduce to medium-low heat; cover and cook until soft, stirring occasionally 10-12 minutes.
3. Add wine and clams; increase heat to high and cover. After 5-6 minutes check pot for open clams. Use tongs to transfer any open clams to a large bowl; cover bowl with foil to keep warm. Rearrange clams in pot to give them room to pop open; cover, and repeat process, removing clams when they open. When all clams have opened and have been transferred to bowl, about 15 minutes total (any clams not open at this point should be discarded), uncover pot, reduce to medium-low and simmer 2 minutes to thicken broth.
4. Stir tomatoes, parsley, red pepper flakes, and lemon juice into pot; cook about 1 minute to heat tomatoes.
5. Divide clams among four bowls, add a piece of toast to each bowl and ladle in broth; garnish with fennel fronds. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
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