Provencal Clam Chowder
Food Ingredients:
1 leek, washed and chopped 3 medium potatoes 1/4 cup fresh fennel, chopped 1 teaspoon Herbs de Provence 2 teaspoons of salt 2 cups fresh clams drained, reseve clam juice 1 teaspoon of pepper 1 tablespoon olive oil 1 tablespoon of butter 16 ounces container of half and half
Recipe preparation:
1 Heat medium sauce pan over medium heat thebn add olive oil. 2 Add the first 4 ingredients with 1 tsp of salt. Sautee for about 3 minutes. 3 Add the butter, let melt and add clams, pepper, reserved clam juice and half and half. 4 Let it simmer for about 20 minutes, at least until potatoes are fork tender. 5 Ladle about 1 cup of chowder into a blender and mix until smooth. 6 Then add back into sauce pan and mix well, this will thicken the soup a little. 7 Garnish with fennel frawns.
Recipe source: Foodista recipe
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