clams with fennel and oranges

By • November 13, 2011 • 0 Comments

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Serves 2 to 3

  • 18-24 hard clams (littlenecks or cherrystones)
  • 4-5 navel or blood oranges cut into wedges
  • 1 teaspoon orange zest
  • 5-6 cups coarsely-chopped Fennel
  • lots olive oil
  • 1 1/3 cup pinot grigio
  • to taste salt and pepper
  1. Coat bottom of a large pot with oil. Heat over high flame. When oil is hot add clams, oranges and fennel. Stir and add wine. Reduce heat, salt and pepper to taste. Cover and let simmer until all clams are open. Pour into large bowl and serve. Enjoy the juices with your favorite bread.

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