Provencal Clam Chowder

Ingredients

1 leek, washed and chopped

2 teaspoons of salt

2 cups fresh clams drained, reseve clam juice

1 teaspoon of pepper

1 tablespoon olive oil

1 tablespoon of butter

Heat medium sauce pan over medium heat thebn add olive oil.

Add the first 4 ingredients with 1 tsp of salt. Sautee for about 3 minutes.

Add the butter, let melt and add clams, pepper, reserved clam juice and half and half.

Let it simmer for about 20 minutes, at least until potatoes are fork tender.

Ladle about 1 cup of chowder into a blender and mix until smooth.

Then add back into sauce pan and mix well, this will thicken the soup a little.

Garnish with fennel frawns.

1 servings

September 24, 2010