Steamed Clams from Swanson® Recipe

Steamed Clams from Swanson® Recipe

  • 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
  1. 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.
  2. 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.