Clams Fra Diavolo

April 25, 2010


  • 50 Littleneck clams (Henry uses clams from Mt. Pleasant, SC)
  • 2 Tablespoons grits
  • Ice water (in a bowl to cover the clams)
  • 4 Diced Roma tomatoes
  • ¼ Cup minced garlic
  • 2 Bulbs of fennel thinly sliced
  • 2 Teaspoons red pepper flakes
  • 2 Cups white wine
  • 2 Tablespoons butter
  • Salt and pepper to taste


  • Soak clams in a bowl of ice water and sprinkle grits into the bowl. Let clams sit for approximately 20 minutes, so the clams will purge sand. Rinse and drain.
  • Over medium heat, sauté fennel, tomatoes, and garlic for 3 minutes or until the fennel is soft. Add clams, red pepper flakes, and white wine. Cover and cook on high heat until clams are open. Add butter and serve in a platter with crusty bread and lemon wedges on the side.

Leave a Reply