Recipe courtesy of Michael Guerra

Clams with Fennel Broth

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 35 min
  • Yield: 1 serving
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Ingredients

Directions

  1. 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
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