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 caloriescarbohydrate: 92.2 gcholesterol: 29.6 mgfat: 10.3 gfiber: 6.5 gprotein: 27.1 gsaturatedFat: 2 gservingSize: -sodium: 1201.7 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Steamed Clams from Swanson®
Directions
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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.
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.