Beer Steamed Clams

Scrub the clams well so the dish will not have sand in it.
Ingredients:
1/2 tablespoon(s) olive oil blend
2 tablespoon(s) butter (unsalted)
1 small onion - peeled and minced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
1 small fennel bulb - julienned, fronds reserved
1 carrot - peeled and small diced (Learn How)
2 pound littleneck clams - scrubbed well to remove the sand
1 beer - wheat beer or lager
1 bay leaf - fresh
1 pinch salt and pepper - to taste
1 pinch red chile flakes (ground) - to taste
2 tablespoon(s) butter (unsalted)
1 orange - cut into wedges

Steps:

-Heat a large saucepan or Dutch oven to medium-high and add the oil and 2 tablespoons of butter.

-Just as the butter melts, add the onion and garlic and saute for a minute; add the fennel and carrot.

-Saute the onions and carrot for a minute, add the clams; increase the heat to high.

-Stir the ingredients and then add the beer, bay leaf and salt and peppers. Place the lid on top and let the clams cook for 2 minutes.

-As the clams open, remove them to a bowl. Once all of the clams are open, (never force them open) remove from broth, whisk in the butter.

-Add the fennel fronds and check the broth for seasoning.

-Pour the broth over the clams and garnish with the orange wedges.

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