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Clam and Fennel Soup

Source of Recipe


From "Italian Easy"






List of Ingredients



• 3 lbs. clams
  
• 2 fennel bulbs
  
• 3 Tbsp parsley leaves
  
• 2 pods dried red chili
  
• 4 garlic cloves
  
• 1 cup white wine
  
• 1 loaf ciabatta bread
  
• 1 lemon
  
• Extra-virgin olive oil
  






Instructions



1. Clean the clams. Finely slice the fennel, keeping the leafy tops. Chop the parsley. Crumble the chilies. Peel and finely chop 3 of the garlic cloves. Boil the fennel in salted water until tender; drain.
   
   
2. Heat 2 tablespoons olive oil in a thick-bottomed pan. Add the chopped garlic and the chili. Cook until soft. Add the clams, fennel and wine. Cover and cook until the clams open -- just a few minutes. (Discard any that remaing closed.) Add the parsley and the fennel tops and season.
   
   
3. Cut the bread into 3/4-inch slices. Toast and rub each slice with remaining garlic clove. Put into warm bowls. Pour the clams, fennel and juices over. Drizzle with olive oil and serve with lemon wedges.
   
   Serves 4 to 6