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.
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Customer Reviews for Clams with White Beans, Fennel and Broccoli Rabe
Review 1 for Clams with White Beans, Fennel and Broccoli Rabe
July 31, 2012
Cooks for:6 to 10 people
Would You Recommend? Yes
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Wonderful flavour, hearty meal
July 31, 2012
We made this for a weeknight supper, as it's quick and easy to prepare. The saffron and cannellini beans give the dish a fantastic depth of flavour and richness to the sauce. We served it with toasted baguette slices to mop up the juices - mmmmm. It's a very generous recipe for two people, so bring your appetites.
My husband mistakenly bought kale instead of rapini, but it was still great. Can't wait to try it again with the rapini. We are in the Cape, so used littlenecks rather than manilla clams. I extracted each clam as it popped open and put them right into the serving dish while waiting for the others to open - about 5 minutes overall for the clams.
Pros: Yield, Quick, Easy, Healthy, Will Make Again