dinner · dairy-free
White wine clams with fennel
Littleneck clams steamed open in dry white wine with fennel and garlic, with lemon and toasted crusty bread for soaking up the broth.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and molluscs.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Scrub the clams under cold running water. Throw out any that are cracked, or open and won't close when tapped. Slice the fennel and garlic thin.
-
2
Heat the olive oil in a wide pot over medium heat, cook the fennel for 5 minutes until soft, then add the garlic for 30 seconds.
-
3
Add the white wine and bring to a boil, put in the clams, cover and steam about 5–8 minutes until the shells open. Discard any that stay shut.
-
4
Squeeze in the lemon, divide the clams and broth among bowls and serve with toasted crusty bread for dipping.
