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

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine and Clams

Recipe courtesy of Bobby Flay

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Flo's Clams Casino

Recipe courtesy of Komes Rozes

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking