Manila Clams with Garlic Bread
Ingredients
Directions
In a saucepan heat 1 tbsp of olive oil. Add the minced garlic, lemon and fennel and cook until soft.
Add the clams and then the wine and tomatoes. Cover with a lid and let cook for 2 minutes or until the clams have opened.
Using a slotted spoon remove the clams from the pan and place into a bowl.
Add the butter to the sauté pan and bring to a boil to thicken the sauce. Add the kale and cook until wilted.
Pour the sauce over the clams and top with the fresh fennel fronds.
For the garlic bread, drizzle the remaining 1 tbsp of oil in the inside of the bread and cook on a flattop until golden, about 1-2 minutes.
Remove from the heat and rub the garlic clove on the cooked side of the bread.
Use the bread for dipping and enjoy!
Ingredients
Directions
In a saucepan heat 1 tbsp of olive oil. Add the minced garlic, lemon and fennel and cook until soft.
Add the clams and then the wine and tomatoes. Cover with a lid and let cook for 2 minutes or until the clams have opened.
Using a slotted spoon remove the clams from the pan and place into a bowl.
Add the butter to the sauté pan and bring to a boil to thicken the sauce. Add the kale and cook until wilted.
Pour the sauce over the clams and top with the fresh fennel fronds.
For the garlic bread, drizzle the remaining 1 tbsp of oil in the inside of the bread and cook on a flattop until golden, about 1-2 minutes.
Remove from the heat and rub the garlic clove on the cooked side of the bread.
Use the bread for dipping and enjoy!
Suggested wine pairing: