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Ingredientes
- 5 lb littleneck clam
- 2 1/2 c. russet potato, peeled, and, diced, in brunoise
- 1 Tbsp. unsalted butter, plus
- 3 Tbsp. unsalted butter, for the roux
- 2 med shallot, peeled, and, diced
- 2 x celery, sticks, diced
- 1 clv garlic, chopped, finely
- 1 x leek, white part only, halved, and, julienned
- 1/2 x fennel, bulb, thinly, sliced
- 2 Tbsp. pernod
- 5 c. fumet
- 1 c. heavy cream
- 1 sprg fresh tarragon
Direcciones
- In a large saucepan of salted water, boil the diced potatoes till cooked. Drain and refresh them in cool water. In another pot, heat the butter over a medium heat and saute/fry the shallots, celery, garlic, fennel and leeks till they are soft and transparent, about 10 min.
- Add in the clams, season with salt, pepper and cover. Cook for 5 min over a medium heat. Transfer the clams and vegetables to a bowl and reserve for later use. In which same pan, add in the flour and butter and whisk together over a low heat. Add in the Pernod and reduce it by half. Add in the fumet and the liquid from around the clams. Simmer for 5 min over a low heat and then add in the cream. At the last minute, add in the diced potatoes, the clams and the fresh tarragon. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 201 | 68% |
| Total Fat 22.83g | 29% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 45mg | 2% |
| Potassium 584mg | 17% |
| Total Carbs 21.68g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.34g | 1% |
| Protein 3.42g | 5% |
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