- 1 tablespoon olive oil
- 1 bulb fennel, trimmed and sliced
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup Swanson® Seafood Stock
- 1/2 cup white wine
- 24 littleneck clams
- 1/4 cup chopped fresh parsley
- 1 loaf Italian or French bread
- 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.