Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Clams with White Beans, Fennel and Broccoli Rabe


Posts : 26724
Thanked : 1357
Join date : 2013-01-12

Clams with White Beans, Fennel and Broccoli Rabe

Post by Lobo on Sun 31 Jan 2016, 4:48 pm

Clams with White Beans, Fennel and Broccoli Rabe

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Tender, sweet Manila clams take only minutes to cook. Here, they’re augmented by fresh fennel, saffron and red pepper flakes for a sophisticated dish. Serve with crusty bread brushed with olive oil and sprinkled with black pepper.

  • 2K+


  • 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) 


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.

Quick Tips: 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 Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Related Tips

    Current date/time is Sun 19 Nov 2017, 2:47 am