Cream of fennel and clams with lemon cream. I know you are all now focused on the holiday menu and I want to give you a hand with some elegant recipe, delicious but easy. Today's recipe is born so: a velvety aromatic fennel accompanied by the flavor of the clams and garnished with lemon cream. The recipe is simple, because you just have to prepare (also ahead) the cream of fennel and potatoes, open the clams and put some’ lemon in the cream. But it is an elegant appetizer, original, with the aromatic and vegetable note of fennel and the sour cream and fresh lemon. Find this and many other tasty ideas for the holidays in my CHRISTMAS MENU.
I think the cream of fennel and clams is perfect as an appetizer at a seafood menu, it's Christmas or New Year, depending on your family and regional traditions. I love to serve seafood dinners, it seems to me an act of care and attention to my guests, and this is even more true at Christmas. I suggest you serve the cream of fennel and clams with lemon cream in bowls, completing the cream with some toasted golden: put on the table a refined dish, nontrivial, but undemanding from the point of view of the preparation, since you can prepare all the elements that compose it in advance even one day. Save the recipe and do not waste my 20 STARTERS FOR CHRISTMAS TO PREPARE IN ADVANCE. Have a nice day!
SOUP OF FENNEL, CLAMS AND LEMON CREAM (easy recipe)Print This
- 3 fennel
- 2 small potatoes
- vegetable broth, to taste
- one shallot
- a clove of garlic
- a few stalks of parsley
- 600 grams of clams already purged
- 150 ml of cream
- the juice of half a lemon
- chopped parsley, to taste
- extra virgin olive oil, to taste
- salt and pepper, to taste
- homemade bread for croutons, to taste
- mixed seeds, to taste
Prepare the cream of fennel with clams and lemon cream is simple and you can prepare in advance every element that will then go to the dish.
Wash the clams thoroughly under running water. Place in a pan a drizzle of extra virgin olive oil, a clove of garlic and a few stalks of parsley. Heat the pan and add the clams. Cover and cook on high heat for a few seconds, until the clams are open. Gradually the clams open, remove from the pan and place in a bowl. When all the clams are open, filter the cooking liquid and set it aside. Remove the shell half of the clams and leave the rest in the shell (only a cosmetic issue, but if you prefer not to have shells in the pot clean all the clams).
For the cream of fennel, clean the fennel eliminating the external parts and the ends, wash thoroughly and cut into pieces. Peel potatoes, wash and cut into pieces. Clean and coarsely chop the onion. Brown the onion in olive oil until it is just golden. Add the potatoes and the fennel and saute the vegetables for a few minutes in oil. Slowly add vegetable broth to cover the vegetables and a little’ the cooking liquid from the clams. Cook until vegetables are tender. Set aside a little’ Water for cooking vegetables (so then dose it slowly to get a smooth desired density). Blend the potatoes and fennel until you get a smooth and homogeneous cream, then add a little if necessary’ of the cooking water. Taste the vegetable cream to see if we need to add some’ of salt, pepper and stir in a string of extra virgin olive oil. You can keep the cream of fennel in the refrigerator, covered with foil for food contact, until ready to use it.
For the lemon cream (you can also prepare it the day before), pour the cream in a bowl, add a generous pinch of salt and the juice of half lemon. Stir and taste: It must have a savory and sour taste. Store covered at room temperature until cream has thickened and, when it thickens, keep the cream with lemon in the refrigerator until ready to use.
Dice the bread and toast it in a pan with a little olive oil, adding to fire off mixed seeds (pumpkin, Sesame, Lino). Finely chop the parsley.
Serve the soup in individual bowls of hot fennel, distribute the clams (hot), the toasted croutons and a little’ chopped parsley. Flush with a drizzle of extra virgin olive oil and complete, a moment before serving, with a dollop of cream lemon. Bon appétit!
THE PAIRING: Soave Doc “Roncathe”, produced by the Court Moschina, in the village of Glengarnock, in the province of Verona. A delicate white, with white fruit and vegetable scents; good acidity and the discrete flavor, accompanying this recipe that brings together land and sea. Drink fresh, around 10 degrees.