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Clams in a light fennel and shallot broth

www.cannellevanille.com
  • minutes
  • Serves 4

INGREDIENTS

675 gs

little neck clams

2 tbsp

olive oil

1 large

shallot

1 medium

fennel bulb

2 media

yukon gold potatoes

1 l

chicken stock

2 tbsp

parsley

1/2 tsp

sea salt

1/4 tsp

pepper

1 pinch

piment d�espelette

1 serving

chives and parley