Pan-Roasted Clams with Potatoes and Fennel
See full recipe on: Williams-Sonoma
Ingredients |
|---|
| 2 lb. baby red potatoes, quartered |
| 1 fennel bulb, cut into slices 1/4 inch thick, fronds reserved for garnish |
| 5 garlic cloves, roughly chopped |
| 1/4 cup olive oil |
| 1 tsp. salt |
| 1/4 tsp. freshly ground black pepper |
| 4 lb. littleneck clams, scrubbed and soaked |
| 1/2 tsp. red pepper flakes |
| 1/4 cup dry white wine |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 686 | — |
| Fat | 18g | 28% |
| Carbs | 54g | 18% |
| Protein | 71g | 142% |
| Fiber | 4g | 16% |
| Cholesterol | 136mg | 45% |
| Sodium | 3,349mg | 139% |
Preparation |
|---|
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