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Ingredients
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18-24
hard clams (littlenecks or cherrystones)
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4-5
navel or blood oranges cut into wedges
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1 teaspoon
orange zest
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5-6 cups
coarsely-chopped Fennel
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lots
olive oil
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1 1/3 cups
pinot grigio
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to taste
salt and pepper
Directions
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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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