Name: Clams with Fennel Broth
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 1 serving
Ingredients: 4 ounces (8 tablespoons) unsalted butter; 1 cup julienned celery; 1 cup julienned fennel; 1 cup julienned leeks; 1 cup julienned shallots; 1 teaspoon minced garlic; 1/2 teaspoon chopped fresh thyme; 1 bay leaf; 1 cup white wine; 2 cups clam juice; 1/4 cup creme fraiche; 12 to 15 Florida top neck clams; Salt and freshly ground black pepper; Toasted baguette, for serving

Directions

Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Guerra, Havana Restaurant, Pearl Hotel, Rosemary Beach, FL

Clams with Fennel Broth

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