Manila Clams with Garlic Bread

Recipe Information

Ingredients

Clams

• 1 lb clams (rinsed)
• cup white wine (Brooks Lone Star Riesling)
• 2 tbsp butter
• 1 tbsp garlic (minced)
• tbsp lemon (small dice)
• 1 cup kale (torn into small pieces)
• cup cherry tomatoes (cut in half)
• cup fennel (thinly sliced)
• 1 tbsp fennel fronds (garnish)

Garlic Bread

• 1 garlic clove
• baguette (cut in half)
• 2 tbsp olive oil

Directions

1. In a saucepan, heat 1 tbsp of olive oil. Add the minced garlic, lemon and fennel and cook until soft.

2. 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.

3. Using a slotted spoon, remove the clams from the pan and place into a bowl.

4. Add the butter to the sauté pan and bring to a boil to thicken the sauce. Add the kale and cook until wilted.

5. Pour the sauce over the clams and top with the fresh fennel fronds.

6. 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.

7. Remove from the heat and rub the garlic clove on the cook side of the bread.

8. Use the bread for dipping and enjoy!