Clams with Fennel Broth

1. 1

   Melt the butter in a medium saucepan over low heat.

2. 2

   Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes.

3. 3

   Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes.

4. 4

   Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes.

5. 5

   Stir in the creme fraiche.

6. 6

   Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Serve with the baguette

9. 9

   This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.

10. 10

    The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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