Ingredients

1-1/2   dozen medium cherrystone clams, scrubbed 1   cup chicken broth 1   can (14-1/2 oz.) diced tomatoes in juice 1   bulb (1 lb.) fennel, or 2 cups chopped celery and 1/8 teaspoon anise seed, crushed 1   large (12 oz.) onion, chopped 1   teaspoon butter or margarine 1/4   teaspoon red pepper flakes 3/4   pound medium shrimp, shelled and deveined 1   tablespoon chopped garlic 1   cup white wine 1   cup arborio or long-grain rice 1/4   teaspoon thyme 2   tablespoons chopped fresh flat-leaf parsley

Description

1-1/2   Dozen Medium Cherrystone Clams, Scrubbed 1   Cup Chicken Broth 1   Can (14-1/2 Oz.) Diced Tomatoes In Juice 1   Bulb (1 Lb.) Fennel, Or 2 Cups Chopped Celery And 1/8 Teaspoon

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