Steamed Clams With Parsley

steamed-clams-parsley
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 410 calories
    • Fat 12 g (6g saturated fat)
    • Cholesterol 125 mg
    • Sodium 2060 mg
    • Protein 51 g
    • Carbohydrate 17 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron iron mg
    • Calcium 150 mg

Melt the butter in a large skillet over medium heat.

Add the fennel, shallot, and garlic. Cook, stirring frequently, until the vegetables are soft, 6 to 8 minutes. Add the wine and clams. Cook over high heat, covered, until the clams open, 5 to 7 minutes.

Toss in the parsley. Serve with crusty bread.

Ingredients

  1. Check 3 tablespoons unsalted butter
  2. Check 1/4 head fennel, chopped
  3. Check 1 shallot, chopped
  4. Check 2 cloves garlic, chopped
  5. Check 1/2 cup dry white wine
  6. Check 24 littleneck clams (3 pounds), rinsed
  7. Check 1/4 cup chopped fresh parsley
  8. Check crusty bread (for serving)

Directions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the fennel, shallot, and garlic. Cook, stirring frequently, until the vegetables are soft, 6 to 8 minutes. Add the wine and clams. Cook over high heat, covered, until the clams open, 5 to 7 minutes.
  3. Toss in the parsley. Serve with crusty bread.