AMALFI Style CLAMS

Ingredients

Serves: 2

• 2 dozen Fresh Littleneck Clams or Manila Clams

• 4 Tbsp. Butter

• 2 Tbsp. Olive Oil

• 1 Whole Shallot (usually a double bulb)

• 1 Cup Finely chopped Sweet Peppers

• 1 Fennel Bulb – chopped

• Dash Red Pepper flakes

• 2 Cloves Fresh Garlic chopped finely

• Pinch of Saffron Threads

• 1 Cup Prosecco (or Cava or Champagne)

• 1-2 Tsp. Sambuca (or Pernod)

• 3 Tbsp. Chopped Fresh Italian Parsley

• A generous squeeze of fresh Lemon

• Some Fennel fronds for garnish – These are the fine and delicate greens that emanate from the fennel bulb. They smell wonderful and make a great garnish.

Instructions

1. Scrub your clams lightly with a brush under some running water and set them aside in the refrigerator while you prepare. Do not seal them up as they are living things and need to breathe. Think about it – you wouldn’t want someone sealing you up in a ziploc bag until dinner time!

2. Melt your butter in the olive oil and add the peppers, shallots, fennel and red pepper flakes. Cook on Medium High about 5 minutes.

3. Add garlic and cook another minute being careful not to brown or burn the garlic.

4. Add your clams!

5. Crush the saffron threads with your fingers and add them to the Prosecco. Now pour the Prosecco and Sambuca into the pan.

6. Add the parsley and quickly cover the pan.

7. Simmer about 8-10 minutes. If your clams are large you may need a few more minutes. Make sure ALL the clams open, and discard any that do not. Larger clams might take a couple of minutes more.

8. Give a quick squeeze of the lemon.