Spicy Steamed Clams With Fennel
- 1 large garlic clove, minced
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 3/4 teaspoon dried oregano, crumbled
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 1/4 cups thinly sliced fennel bulb, or celery combined with 1/2 teaspoon fennel seeds
- 1 14 ounce can plum tomatoes, drained, reserving the juice, and chopped
- 1/2 cup dry white wine
- 24 small hard shelled clams, scrubbed well
- 2 tablespoons minced fresh parsley leaves plus parsley sprigs for garnish
- crusty bread as an accompaniment
- In a heavy saucepan cook the garlic, the pepper flakes and the oregano in the oil over moderately low heat, stirring, for 1 minute, add the onion and the fennel and cook the mixture over moderate heat stirring until the fennel is softened. Add the tomatoes with the reserved juice, the wine and salt and pepper to taste and simmer the mixture, uncovered, stirring occasionally, for 5 minutes. Add the clams, steam them covered for 5 to 7 minutes or until they have opened and discard any unopened ones. Transfer the clams to a serving dish, stir the minced parsley into the fennel mixture and spoon the mixture over the clams. Garnish the clams with the parsley sprigs and serve them with the bread.
garlic, pepper, oregano, olive oil, onion, fennel bulb, tomatoes, white wine, well, parsley, crusty bread
Taken from www.epicurious.com/recipes/member/views/spicy-steamed-clams-with-fennel-50010101 (may not work)