Provencal Clam Chowder
By: Debbie Limas
Published: Friday, September 24, 2010 - 11:56am

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

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.