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 parsley, 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.