Photo: Lars Blankers
Pan-Roasted Clams with Potatoes and Fennel
9 ingredients
Serves 4.
openrecipes
Nothing could be easier and tastier than this one-pan meal of tender red potatoes, anise-tinged fennel, toasty garlic and briny littleneck clams. Red pepper flakes and dry white wine finish the dish, mixing with the clams’ juices to create a sauce with just a hint of heat.
Estimated Nutrition (whole recipe, rough)
449
Calories
30g
Protein
15g
Fat
48g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel Bulb | 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 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 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
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