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Credit: Danny Kim

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large skillet over medium heat.

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  • 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.

Chef's Notes

Tip: Dry the parsley thoroughly before chopping. This will help to avoid bruising the leaves, which can dull the flavor.

Serving Notes

Tip: Dry the parsley thoroughly before chopping. This will help to avoid bruising the leaves, which can dull the flavor.

Nutrition Facts

410 calories; fat 12g; cholesterol 125mg; sodium 2060mg; protein 51g; carbohydrates 17g; sugars 1g; fiber 1g; calcium 150mg.
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