Photo: Tyrrell Fitness And Nutrition
Clams with White Beans, Fennel and Broccoli Rabe
13 ingredients
Serves 2.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
613
Calories
61g
Protein
18g
Fat
54g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Chinese Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes