© 2016 All Rights Reserved by Norman Van Aken
Yield: 60 Pieces
60 littleneck clams, well scrubbed and shucked, clam ‘liquor’ reserved
2 Tablespoons Extra Virgin olive oil
3 jalapeños, stemmed, seeded and minced
1 red onion, peeled and diced small
½ bulb fennel, finely diced
Heat a heavy pan. Add the Olive Oil.
Now sauté the jalapeños, onion and fennel in a skillet over high heat in the olive oil. Season with a bit of salt and pepper and set aside in a bowl to cool.