Briny clams are delicious with sweet, tender slivers of roasted fennel and fiery fresh chiles. Slideshows:  Great Clam Recipes 

August 2013

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Credit: © Sneh Roy

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a large bowl, toss the fennel with the onion and olive oil and season with salt and pepper. In a large, ovenproof skillet, arrange the vegetables in a single layer. Roast for 30 minutes, until the onions and fennel are tender and slightly caramelized.

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  • Add the chiles and garlic to the skillet and stir to distribute evenly. Add the wine and clams and roast for 10 minutes or until the clams open. Season the clams with salt and pepper, garnish with parsley and serve immediately.

Notes

Tip: Use any leftovers as a topping for whole-wheat pasta or polenta. Tip: Substitute mussels for the clams. Tip: If you don’t like spice, swap sliced sweet red pepper for the chilies. One serving: 332 cal, 10 gm fat, 1 gm sat fat, 31 gm carb, 2.5 gm fiber, 22 gm protein.

Serve With

Grilled bread.

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