Ingredients

• 1/2 cup extra virgin olive oil
• 2 teaspoons garlic chopped
• 3 pounds clams (Manila, cockles, or littlenecks)
• 1/2 white wine
• 1/2 teaspoon crushed red pepper, or more to taste
• 3 teaspoons ground fennel seeds
• 3 teaspoons lemon zest, finely chopped, yellow only
• 2 tablespoons lemon juice
• 1 1/2 cups tomatoes, cored, seeded, chopped into small pieces
• 1/4 cup parsley, chopped

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Instructions

1. In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
2. Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.