Blvd Clam Chowder Recipe
manila clams, yukon gold potatoes, leek, dill, fennel pollen
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the sliced leek and sauté until soft, about 5 minutes. Add the garlic and fennel pollen, cooking for an additional minute until fragrant.
- 3
Cook the Potatoes
Add the diced Yukon gold potatoes to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- 4
Add Clams and Cream
Stir in the cleaned manila clams and heavy cream. Cook until the clams have opened, about 5-7 minutes. Discard any clams that do not open.
- 5
Season and Serve
Stir in the chopped dill and season with salt and black pepper to taste. Serve hot, garnished with additional dill if desired.
