Home cooking: Fennel and tarragon blend in a rich clam chowder

2014-05-01T00:00:00Z Home cooking: Fennel and tarragon blend in a rich clam chowderThe Associated Press The Associated Press
May 01, 2014 12:00 am  • 

Many cream-based chowders suffer from the same problem — it’s hard to taste anything but the cream.

Admittedly, all that fat is mighty delicious. But if you’re going to go to the trouble of making a chowder, wouldn’t it be nice to taste some of the other ingredients? So we set about making a simple clam chowder that draws on fresh herbs to marry the various flavors.

Fresh tarragon and the lightly herbaceous flavor of fresh fennel were the right choice. Both play so well with the flavors of the cream, potatoes and clams. The result is that this dish has no one flavor star, and that’s as it should be. The ingredients are perfectly harmonious together.

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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Chef Wendy Gauthier is the chef owner of Chef Chic.