Clams with White Beans, Fennel and Broccoli Rabe

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Tender, sweet Manila clams take only minutes to cook. Here, they’re augmented by fresh fennel, saffron and red pepper flakes for a sophisticated dish. Serve with crusty bread brushed with olive oil and sprinkled with black pepper.

Ingredients

Directions

Cut the fennel bulb lengthwise into quarters and then slice the quarters crosswise. In a mortar or spice mill, coarsely grind the fennel seeds.

In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the fennel bulb, fennel seeds, onion and red pepper flakes, and sauté until the fennel and onion start to soften, about 5 minutes. Add the wine and boil until it evaporates, about 1 minute. Add the drained beans, clam juice, saffron and a generous amount of black pepper, and simmer to blend the flavors, about 5 minutes. Add the broccoli rabe and simmer until it begins to wilt, about 1 minute. Add the clams. Stir in the reserved juices from the beans if the mixture is dry. Cover and boil until the clams open, about 5 minutes. Taste and adjust the seasonings, adding salt if needed. Discard any clams that failed to open.

Divide the clam mixture between 2 warmed deep bowls. Drizzle with olive oil, sprinkle with fennel fronds and serve immediately. Serves 2.

Quick Tips: The recipe can be easily doubled, but use a large Dutch oven instead of a fry pan to accommodate the large quantity of clams. They need a little expanding room in order to steam properly.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

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