Ingredients:
1 pound fennel bulb, tough outer parts removed, tops trimmed
4 cloves garlic, minced
2 bottles (8 oz. ea.) clam juice
2 cups chicken broth
1 cup dry white wine or another cup chicken broth
1 can (1 lb.) sliced tomatoes
1 lb frozen shrimp or clams or 2 cans clams or shrimp
pepper
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Directions: Thinley slice fennel bulb crosswise and place in a saucepan. Add garlic, clam juice, broth and wine; cover and bring to a boil. Reduce heat and simmer, covered until fennel is tender when piereced. Stir in tomatoes and clams or shrimp. Cover and simmer, stirring occasionally until hot. Season to taste. Mince fennel sprigs to garnish soup in bowls.
Notes: Serve with salad and bread sticks
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