Steps to Prepare Steamed Meatloaf

Steamed Clams From Swanson&Reg;

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Recipe Summary Steamed Clams From Swanson&Reg;

Clams are steamed in a savory sauce featuring seafood stock, white wine, garlic, fennel and red pepper flakes. Served with crusty bread for dipping, this is an amazing dish that can't be beat!

Ingredients | Steamed Meatloaf

1 tablespoon olive oil

1 bulb fennel, trimmed and sliced

1 clove garlic, minced

¼ teaspoon crushed red pepper flakes

1 cup Swanson® Seafood Stock

½ cup white wine

24 littleneck clams

¼ cup chopped fresh parsley

1 loaf Italian or French bread

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil.

Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the clams open. Discard any clams that do not open. Sprinkle with the parsley. Serve with the bread for dipping.

Ingredient Note: Before cooking, discard any clams that remain open when tapped. After cooking, discard any clams that remain closed.

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Info | Steamed Meatloaf

prep: 25 mins additional: 10 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Steamed Clams From Swanson&Reg;

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