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Provencal Clam Chowder
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.
.
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Yield:
1 servings
Added:
Friday, September 24, 2010 - 11:56am
Creator:
Debbie Limas
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