Time
prep 0:25
total 0:25
Ingredients
| 1/4 lb. | pancetta, cut 1/4 inch thick | | 2 | leeks (use white only), chopped in 3/4 inch pieces | | 2 | fennel (3 inches wide), chopped | | 1 tsp. | fennel seed, crushed | | 6 cups | half and half | | 3 jars (10 oz. each) | oysters and liquor | | 3/4 cup | Italian parsley, chopped | | 1 tbsp. | pernod | | Salt and pepper, to taste | | 1 tbsp. | butter |
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Instructions
Put diced pancetta in a 5 qt. pan, along with chopped leeks, fennel, and fennel seed. Stir often over med-high heat until soft (about five minutes). Add cream and oysters and their liquor. Keep heat at med-high. Stir often until hot, but not boiling (about four minutes). Stir in 1/2 cup parsley, Pernod, salt and pepper. Ladle into bowls, and sprinkle with remaining parsley. Dot each bowl with butter. Serve with salad and crusty bread.
Author's Comments
Although this dish calls for the use of oysters, there is no reason why clams cannot be substituted. If you choose to do so, it is suggested that decent sized steamer clams be used. I would recommend approximately 4 dozen clams. Steam them ONLY until opened. To facilitate their steaming, place 1/2 cup of water in bottom pan, along with an additional half teaspoon of crushed fennel seed. When opened, reserve clams and all liquid for use in the basic recipe.
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