1lb quahog clams
2 tbsp unsalted butter
1 clove of garlic, minced
½ leek thinly sliced in rounds
½ small bulb of fennel thinly sliced, fennel fronds reserved
1 cup cherry tomatoes sliced in half1 pinch red pepper flakes
2 tbsp white wine
1 tbsp chopped parsley
Salt and pepper
In a small pan or pot, melt butter over medium heat.-Add garlic, leeks, fennel and red pepper flakes and cook for 1 minute.-Add white wine, clams and tomatoes and cover until clams open, about 5 minutes.
Once clams are opened and cooked, toss with parsley.Taste the sauce and add salt and pepper to taste.
Garnish with fennel fronds and serve with warm crusty bread.