Serves 4 as an appetizer or main course.
3 lbs. littleneck clams, cleaned
2 fennel bulbs, finely sliced (reserve leafy tops to add at end)
3 Tbls. Italian parsley, chopped
Red pepper flakes
4 garlic cloves, minced
1 c. white wine
8 3/4-inch slices ciabatta loaf
1 lemon. in wedges
Extra-virgin olive oil
Heat 2-3 Tbls. olive oil in a thick-bottomed pan, add fennel slices and cook until almost tender. Add garlic and a few shakes of red pepper flakes (to taste), and cook until soft. Add clams and wine. Cover and cook until clams open – about 6 to 8 minutes. Discard any that remain closed. Add parsley and fennel tops.
Toast ciabatta slices, then rub with remaining garlic clove. Place two slices in individual wide, shallow serving bowls. Pour clams, fennel, and juices over. Drizzle with a bit of good olive oil and serve with lemon wedges.
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