Clam and Pernod Chowder

Yield:  4 servings

Ingredients

• 5 pounds of littleneck clams (2 ½ kilos)
• 2 ½ cups of Russet potatoes , peeled and diced in brunoise (625 grams)
• 1 tablespoon unsalted butter, plus 3 tablespoons for the roux (60 millilitres)
• 2 medium size shallots, peeled and diced
• 2 celery sticks, diced
• 1 clove of garlic, minced finely
• 1 leek, white part only, cut in half and julienned
• ½ fennel bulb, thinly sliced
• 2 tablespoons Pernod (30 millilitres)
• 5 cups of fumet (1 litre, 250 militaries)
• 1 cup of heavy cream (250 millilitres)
• 1 sprig of fresh tarragon

Directions

1. In a large saucepan, boil the diced potatoes until cooked. Refresh in cold water.
2. In another pot, melt the butter and sauté, the shallots, celery, garlic, fennel and leeks until they are soft and transparent.
3. Add the clams, season with salt , pepper and cover. Cook for 5 minutes and remove the clams and their liquid from the pot. Reserve for later use.
4. In that same pot, add the flour, butter and whisk together. Add the Pernod and reduce.
5. Bring to a boil and add the fumet of fish, the clam liquid. Simmer for 5 minutes and add the cream.
6. At the last minute, add the diced potatoes, the clams, the fresh tarragon and don’t forget to season with salt and pepper.