Recipe courtesy of B. Smith
Episode: Jerry Ohrbach
Total:
17 min
Active:
5 min
Yield:
about 6 appetizer portions
Level:
None

Ingredients

Directions

In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.

Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.

IDEAS YOU'LL LOVE

Manila Clams in Garlic and Beer

Recipe courtesy of Robert Irvine

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Manila Clam Chowder

Recipe courtesy of Robert Irvine

Wellfleet and Manila Clam Sauce

Recipe courtesy of Tracy O'Grady

Manila Clams with Black Bean and Ginger Sauce

Recipe courtesy of Sara Moulton

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking