Clams with Fennel

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Clams with Fennel
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
211
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories211 kcal(10 %)
Protein13 g(13 %)
Fat12 g(10 %)
Carbohydrates10 g(7 %)

Ingredients

for
4
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 tablespoons parsley
How healthy are the main ingredients?
shallotparsleyFennel bulbgarlic cloveOrange

Preparation steps

1.

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.

2.

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.