Roasted Fennel Fresh Chiles and Clams
Ingredients
- 1 medium fennel bulb, halved, cored and thinly sliced
- 1 medium onion, quartered and thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 fresh red chiles, minced
- 3 garlic cloves, minced
- 1 cup white wine
- 2 pounds cockles or littleneck clams, scrubbed
- 1/4 cup chopped flat-leaf parsley
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