Clams With Fennel Broth
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Celery (julienned)1 cup
Fennel (julienned)1 cup
Leek (julienned)1 cup
Shallot (julienned)1 tsp
Garlic (minced)1 tsp
Thyme (chopped fresh)1
Bay Leaf1 cup
White Wine2 cups
Clam Juice1 cup
Creme Fraiche1
SaltDirections:
1
Melt the butter in a medium saucepan over low heat
2
Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes
3
Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes
4
Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes
5
Stir in the creme fraiche
6
Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes
7
Season with salt and pepper
8
Serve with the baguette