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Foraging with Alexis Nikole Nelson.
Think of this as a chowder for eating with your fingers. Finished with a small measure of crème fraîche (or whole-milk yogurt), the briny-sweet liquid released by the clams becomes a subtly creamy broth that’s as delicious as the clams themselves. If you can, use corn kernels cut from freshly shucked ears (you’ll need two good-sized ears to get the 2 cups kernels called for in the recipe), but frozen corn works in the off-season. Serve with oyster crackers, or with crusty bread for mopping up the broth.
tablespoons extra-virgin olive oil
medium fennel bulb, halved, cored and thinly sliced
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