|2 tablespoons||Mixed chopped scallions, garlic and onion|
|1 dozen||Raw oysters, cut up|
|1 dozen||Raw clams, cut up|
|1 cup ||Cubed cooked potatoes (optional)|
|3 cups||Light cream|
|Salt and pepper (cayenne, if spicy is desired)|
|1 teaspoon||Pollen Ranch Fennel Pollen|
|¼ cup||Chopped 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.