| 6 tablespoons | Butter |
| 1 teaspoon | Oil |
| 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 |
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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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