Clams in a Light Fennel & Shallot Broth

Embrace the return of the sunshine with this light summertime dish from Aran, author of the Cannelle Et Vanille food, life and photography blog.  This week’s recipe is a gluten free dish that mixes a delightful array of ingredients and flavourings.  With a beautiful colour palette this recipe is a treat on the eyes as well as being scrumptious, making it a must-try for your next dinner party.

 Throughout the blog Aran highlights the benefits of a gluten free diet and the importance of home cooking, with a simple step by step guide this recipe is an easy way to adapt to this lifestyle. Add this dish to your cooking repertoire and it will soon become an all time family favourite in your household.

So check out the step-by-step recipe below and enjoy cooking up a treat this weekend…

Clams in a light fennel and shallot broth
serves 4
1 1/2 pounds (675 g) little neck clams
2 tablespoons olive oil
1 large shallot, diced
1 medium fennel bulb, diced
2 medium Yukon gold potatoes, peeled and diced
1 quart (1 liter) chicken stock
2 tablespoons finely chopped parsley
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
Pinch piment d’Espelette
Chives and fresh parley, to garnish

In a medium pot, combine the clams and 1 cup (250 ml) water. Cover and cook over medium high heat until the clams open, about 5 minutes (depending on their size). Remove the clams from the pot and reserve the liquid.

In a medium pot, heat the olive oil over medium heat. Add the shallots and fennel. Cook for 7 minutes until soft and translucent (do not brown). Add the potatoes, chicken stock and reserved clam juice. Bring liquid to a boil, cover pot, and simmer for 15 minutes.

Add the parsley, salt and pepper and puree it in a blender.

Serve the fennel and shallot cream with the clams and sprinkle a bit of piment d’Espelette on top. |


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