Roasted Fennel, Fresh Chiles and Clams Recipe

Name: Roasted Fennel, Fresh Chiles and Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium fennel bulb, halved, cored and thinly sliced; 1 medium onion, quartered and thinly sliced; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 2 fresh red chiles, minced; 3 garlic cloves, minced; 1 cup white wine; 2 pounds cockles or littleneck clams, scrubbed; 1/4 cup chopped flat-leaf parsley

Servings: persons

1 medium fennel bulb, halved, cored and thinly sliced
1 medium onion, quartered and thinly sliced
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 fresh red chiles, minced
3 garlic cloves, minced
1 cup white wine
2 pounds cockles or littleneck clams, scrubbed
1/4 cup chopped flat-leaf parsley

1
Preheat the oven to 400.
2
In a large bowl, toss the fennel with the onion and olive oil and season with salt and pepper.
3
In a large, ovenproof skillet, arrange the vegetables in a single layer.
4
Roast for 30 minutes, until the onions and fennel are tender and slightly caramelized.
5
Add the chiles and garlic to the skillet and stir to distribute evenly.
6
Add the wine and clams and roast for 10 minutes or until the clams open.
7
Season the clams with salt and pepper, garnish with parsley and serve immediately.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium fennel bulb, halved, cored and thinly sliced, 1 medium onion, quartered and thinly sliced, 2 tablespoons extra-virgin olive oil, Kosher salt, and more.

Yes, Roasted Fennel, Fresh Chiles and Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Fennel, Fresh Chiles and Clams

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