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Pan-Roasted Clams with Potatoes and Fennel

See full recipe on: Williams-Sonoma



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 686
Fat 18g 28%
Carbs 54g 18%
Protein 71g 142%
Fiber 4g 16%
Cholesterol 136mg 45%
Sodium 3,349mg 139%
     
Fat
Carbs
Protein

Preparation









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