Clam stew with fennel and tomatoes
5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Fennel sweetens and becomes more mellow as it cooks with the grape tomatoes, creating a fresh-tasting and vibrant broth that perfectly complements the clams. Save the fronds from fennel to garnish the finished dish. Serve in shallow bowl to make it easier to dip bread into the broth. Clams are naturally high in sodium, so taste the broth before you add salt to this recipe--you probably won’t need any. To make this dish heartier, add a can of rinsed, drained white beans to the pot at the same time you add the wine and the clams. Round out the meal with a salad if you’d like.
Ingredients
Little neck clams
32 item(s), (about 4 lb)
Olive oil
1 Tbsp
Shallot
1 large, peeled, cut lengthwise into thin slices
Garlic
3 large clove(s), minced
Uncooked fennel bulb
1 item(s), (about 1 1/2 lb) quartered, thinly sliced, fronds reserved
White wine
½ cup(s), dry variety
Grape tomatoes
2 cup(s), halved lengthwise
Fresh parsley
½ cup(s), Italian variety, chopped
Crushed red pepper flakes
1 pinch(es), or to taste
Fresh lemon juice
1 Tbsp, or to taste
Italian bread
6 oz, ciabatta variety, cut evenly into 4 slices, grilled or toasted
