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2 tablespoons unsalted butter 2 tablespoon slivered fresh garlic 1 cup fresh fennel bulb, remove fibrous outer bulb and core, cut remaining into julienne across the fiber grain 1 tablespoon ground fennel seed 2 teaspoons mild to hot paprika 4 cups dry white wine such as muscadet, sancerre or
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Put 1 cup of ice in each of 4 large, shallow, rimmed soup bowls, or small, decorative trays and press down gently to make a level bed. Sprinkle 1 tablespoon of the kosher salt over each bowl of ice. Place 6 clams in their shells on each bed. In a small bowl, combine the white pepper, 1/8 teaspoon
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Find this recipe and more in NBC30.com's Recipes Section. Thursday, January 5, 2006.
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How to Cook Little Neck Clams