clams with fennel and oranges
Ingredients
- 18-24 hard clams (littlenecks or cherrystones)
- 4-5 navel or blood oranges cut into wedges
- 1 teaspoon orange zest
- 5-6 cups coarsely-chopped Fennel
- lots olive oil
- 1 1/3 cups pinot grigio
- to taste salt and pepper
Organization Tags
Tags easily organize your Recipe Library
Comments