Cannelle et Vanille: Clams in a light fennel and shallot broth

By nanasally4

Ingredients

• 1/2 pounds (675 g) little neck clams
• 2 tablespoons olive oil
• 1 large shallot, diced
• 1 medium fennel bulb, diced
• 2 medium Yukon gold potatoes, peeled and diced
• 1 quart (1 liter) chicken stock
• 2 tablespoons finely chopped parsley
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Pinch piment d'Espelette
• Chives and fresh parley, to garnish

Details

Adapted from cannellevanille.com

Preparation

Step 1

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid.

In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes.

Add the parsley, salt and pepper and puree it in a blender.

Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d'Espelette on top.