Clams With White Beans, Fennel And Broccoli Rabe
This aromatic and flavorful dish combines tender Manila clams with the earthy sweetness of fennel and the slight heat of red pepper flakes. The addition of white wine and saffron infuses the broth with depth, while the fresh broccoli rabe adds a vibrant touch. A perfect choice for an elegant dinner for two, this dish is quick to make and sure to impress.
— Constant Cookbook
Ingredients
- 1 fennel bulb, a few fronds reserved and minced for garnish
- 1/2 tsp. fennel seeds
- 1 Tbs. olive oil, plus more for drizzling
- 1/2 large red onion, finely chopped
- 1/4 to 1/2 tsp. red pepper flakes
- 1/2 cup dry white wine
- 1 can (14 1/2 oz.) cannellini beans, drained, juices reserved
- 1 bottle (8 fl. oz.) clam juice
- Large pinch of saffron threads
- Freshly ground black pepper, to taste
- 1/2 small bunch broccoli rabe or Chinese broccoli, chopped
- 2 lb. Manila clams, rinsed
- Coarse kosher salt, to taste (optional)
Instructions
- Cut the fennel bulb lengthwise into quarters and then slice the quarters crosswise. In a mortar or spice mill, coarsely grind the fennel seeds.
- In a large nonstick fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the fennel bulb, fennel seeds, onion and red pepper flakes, and sauté until the fennel and onion start to soften, about 5 minutes. Add the wine and boil until it evaporates, about 1 minute. Add the drained beans, clam juice, saffron and a generous amount of black pepper, and simmer to blend the flavors, about 5 minutes. Add the broccoli rabe and simmer until it begins to wilt, about 1 minute. Add the clams. Stir in the reserved juices from the beans if the mixture is dry. Cover and boil until the clams open, about 5 minutes. Taste and adjust the seasonings, adding salt if needed. Discard any clams that failed to open.
- Divide the clam mixture between 2 warmed deep bowls. Drizzle with olive oil, sprinkle with fennel fronds and serve immediately. Serves 2.
- <b>Quick Tips:</b> The recipe can be easily doubled, but use a large Dutch oven instead of a fry pan to accommodate the large quantity of clams. They need a little expanding room in order to steam properly.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
Comments
No comments found.