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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Clams with White Beans, Fennel and Broccoli Rabe

    Lobo
    Lobo
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    Join date : 2013-01-12

    Clams with White Beans, Fennel and Broccoli Rabe Empty Clams with White Beans, Fennel and Broccoli Rabe

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

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    Clams with White Beans, Fennel and Broccoli Rabe
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    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+

    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) 

    Directions:

    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).

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