Steamed Clams From Swanson® - cooking recipe

Ingredients

1 tablespoon olive oil
1 bulb fennel, trimmed and sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 cup Swanson(R) Seafood Stock
1/2 cup white wine
24 littleneck clams
1/4 cup chopped fresh parsley
1 loaf Italian or French bread

Preparation

Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.
Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.