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Clams with Fennel, Tomatoes and Arugula

The bright green from the arugula and the red from the tomatoes create a lovely palate. Fennel adds a note of licorice-like perfume to the broth. Serve with crusty baguettes and butter for an easy and elegant meal.

Pairing suggestion: A dry white Riesling complements the spice from the red pepper.

Recipe Alergies


  • 1.Sauté fennel in olive oil in Dutch oven until translucent and caramelized.
  • 2.Add crushed red pepper and fennel seed. Sauté briefly.
  • 3.Add tomatoes, arugula, clams, water and wine.
  • 4.Steam until clams open (about 5 minutes).
  • 5.Season with salt and pepper, to taste.
  • 6.Serve with crusty bread to soak up broth.


  • 4 tablespoons olive oil
  • 1 fennel bulb, thinly sliced
  • 1 teaspoon organic red pepper flakes
  • 1/2 teaspoon fennel seeds
  • Carton of cherry tomatoes, washed and halved
  • Bunch of arugula, washed
  • 2 pounds clams, preferably little necks
  • 1 cup water
  • Half a bottle of dry white wine
  • Fine sea salt and organic ground black pepper, to taste