Description
Aromatic fennel, bacon, and spicy sausage create a whole new world of clam chowder that goes great with grilled bread and a glass of white wine.
Ingredients
Scale
Clams
- 2 lbs whole clams
- 1 cup white wine
Chowder
- 1 large onion, finely chopped
- 3 tablespoons butter
- 1 fennel bulb, thinly sliced
- 1 medium potato, diced small
- 3 thickly cut slices of smoked bacon
- 2 sausages, cut in slices
- 2 bay leaves
- 1 3/4 cups milk
- 1/4 cup heavy cream
- 2 garlic cloves, chopped
- a squeeze of lemon
- sea salt
Garnish
- 1 cup edamame, blanched for 2 minutes, cooled in icy cold water
- small handful of parsley, thinly sliced
- few fennel strands
Instructions
Clams
- Cook the clams, covered, with the wine for a few minutes until they open.
- Reserve the cooking liquid, you should have about 2 cups.
Chowder
- In a large pot melt the butter and cook the onions on medium heat for 5 minutes.
- Add the fennel, potato, bacon, sausages, bay leaves and cook for another 5 minutes.
- Add the reserved cooking liquid and simmer for a few minutes then add the milk, cream, garlic, and lemon. Simmer on low for 10 minutes. Taste and season with salt.
Garnish
- Serve chowder with the reserved clams either in it or in the shell.
- Garnish with some warmed edamame, parsley and fennel strands.
- Category: Main