Clam and Oyster Chowder

6 tablespoonsButter
1 teaspoonOil
2 tablespoonsMixed chopped scallions, garlic and onion
1 dozenRaw oysters, cut up
1 dozenRaw clams, cut up
1 cup Cubed cooked potatoes (optional)
3 cupsLight cream
Salt and pepper (cayenne, if spicy is desired)
1 teaspoonPollen Ranch Fennel Pollen
¼ cupChopped parsley


Heat in a pan 2 tablespoons butter and oil.

Add the scallion, garlic and onion. Cook slowly for two minutes, then add cut-up oysters and clams. Add cubed potatoes, if desired.

Pour on the cream and season with the salt, cayenne pepper, and fennel pollen.

Bring very lightly to a boil, then add bit by bit the remaining butter and the chopped parsley. Simmer for a few minutes and serve.

Serves 4 6 as a first course, 2 as a main course.

Can be served in a bread bowl.

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