Recipe courtesy of Tracy O'Grady
Show: Cooking Live
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Heat a large saucepan until moderately hot. Add olive oil. Saute fennel, bacon and garlic. Add the clams and deglaze with the rose wine. Pull the clams out as they open. Reduce the wine by 3/4. Add the clam broth and bring to a boil. Add the butter to the boiling liquid, continue to boil until the butter is incorporated. Just before serving, add the clams back to the sauce, along with the Meyer lemon peel, basil leaves, lemon juice, salt, and pepper.

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