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Clams, Garbanzos, and New Potatoes in Fennel Broth
Briny clams, earthy chick peas, and tender new potatoes get a kick of anise and cream in this delightful seafood stew.
2 T olive oil
3 C tiny red and yellow potatoes, steamed until tender
1 small bulb of Markon Fresh Crop Fennel, sliced
4 cloves Ready-Set-Serve Peeled Garlic, sliced
1 T tomato paste
1/4 C Ready-Set-Serve Italian Parsley, chopped
1 tsp. dried oregano
1 lb. Littleneck clams, scrubbed clean and rinsed
1 can garbanzo beans, drained
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C heavy cream
3 C seafood stock
Fresh Origins fennel pollen, fennel flowers, and micro greens, to garnish
Heat oil in a large skillet with fitted lid. When hot, add potatoes, fennel, garlic, tomato paste, and parsley. When fennel starts to brown, add clams and garbanzo beans. Cook two more minutes, seasoning with salt and pepper. Add cream and stock and cover skillet with lid. Steam clams until they are all opened, approximately 10 minutes.
Garnish with fennel pollen, fennel flowers, and microgreens.
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