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