Clams in White Wine, Tomato and Fennel

Instructions

1. 1

   Soak the clams in cold water for 2 hours, changing the water 2 or three times (see note). Rinse, drain and refrigerate.

2. 2

   In a large skillet over medium-high heat, cook the bacon until it begins to brown. Add the butter, shallots, garlic and fennel to the skillet. Continue cooking for 3 minutes.

3. 3

   Add the tomatoes, wine, broth, lemon juice and clams still in their shells to the skillet. Cover and cook over high heat for 3 to 5 minutes or until the clams open (discard any that do not open).

4. 4

   Divide among 4 shallow bowls. Sprinkle with parsley and green onion. Season with pepper.