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  • All Year
  • 15 minutes
  • Serves 4

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French Citrus Fennel Sea Salt

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Steamed Clams with Fennel

Clams, wine, fennel, garlic and fresh baguettes - you can't go wrong!

Ingredients

  • 4 T Mild extra virgin olive oil
  • 3 garlic cloves, smashed
  • 5 lbs little neck clams, scrubbed
  • 2/3 c dry white wine
  • 4 T chopped fennel fronds
  • 1/2 t French Citrus Fennel Sea Salt
  • 1/2 t ground black pepper
  • 2 baguettes of fresh French bread

Directions

  • 1. In a large Dutch oven, heat olive oil to medium high. Sauté garlic cloves until fragrant, about 2 minutes. Remove garlic; add clams, wine and fennel. Cover and cook until clams open, about 5-7 minutes.
  • 2. Discard unopened clams. Sprinkle with salt and pepper. Put in bowls and drizzle with olive oil.
  • 3. Serve with French bread for dipping.

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Steamed Clams with Fennel

  • All Year
  • 15 minutes
  • Serves 4

Clams, wine, fennel, garlic and fresh baguettes - you can't go wrong!

Ingredients

  • 4 T Mild extra virgin olive oil
  • 3 garlic cloves, smashed
  • 5 lbs little neck clams, scrubbed
  • 2/3 c dry white wine
  • 4 T chopped fennel fronds
  • 1/2 t French Citrus Fennel Sea Salt
  • 1/2 t ground black pepper
  • 2 baguettes of fresh French bread

Directions

  • 1. In a large Dutch oven, heat olive oil to medium high. Sauté garlic cloves until fragrant, about 2 minutes. Remove garlic; add clams, wine and fennel. Cover and cook until clams open, about 5-7 minutes.
  • 2. Discard unopened clams. Sprinkle with salt and pepper. Put in bowls and drizzle with olive oil.
  • 3. Serve with French bread for dipping.