See full recipe on: Williams-Sonoma
Ingredients |
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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 |
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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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