Clams with Fennel
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 211 kcal | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- 2 kilograms fresh clam
- 1 Fennel bulb
- 100 grams shallots
- 4 garlic cloves
- 1 red chili pepper
- 1/2 Oranges (peel in strips)
- 30 grams butter
- 200 milliliters white wine
- freshly ground pepper
- 2 Tbsps parsley
Preparation steps
Soak the clams in cold water for 30 minutes. Before cooking, rinse the clams and discard damaged or opened shells. Rinse the fennel, cut in half and remove the core. Cut the fennel into quarters and thinly slice. Peel and finely dice the shallots. Peel and press the garlic. Rinse the chile pepper, cut in half lengthwise, remove the seeds and white ribs, and finely chop. Rinse the orange peel until hot water for 2 minutes.
Heat the oil and butter in a saucepan set over medium heat. Add the fennel, shallots, garlic and chile, and cook for 2 minutes. Stir in the orange peel, wine and 200 ml (approximately 3/4 cup) of water, and bring to a boil. Remove the garlic. Add the clams and cook, covered, until all the clams are open, about 5 minutes. Discard any clams that remain closed. Season with pepper to taste. Serve garnished with parsley.
