Steamed Clams from Swanson® recipe

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Ingredients

1 tablespoon olive oil
1 bulb fennel, trimmed and sliced
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
1 cup Swanson® Seafood Stock
½ cup white wine
24 littleneck clams
¼ cup chopped fresh parsley
1 loaf Italian or French bread

Nutrition Info

598.8 calories
carbohydrate: 92.2 g
cholesterol: 29.6 mg
fat: 10.3 g
fiber: 6.5 g
protein: 27.1 g
saturatedFat: 2 g
servingSize: -
sodium: 1201.7 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.

  2. Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.

Recipe Yield

4 servings

Recipe Note

Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!

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