New England Clam Chowder - Andrew Zimmern

Ingredients

• 1 bulb fennel, minced
• 1 Serrano chile, finely minced
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 2 large baking potatoes, peeled and diced
• 6 pounds cherrystone clams
• 1/4 pound unsalted butter
• 4 cups chicken stock
• 1 cup bottled clam juice
• 3 cups heavy cream
• 1 teaspoon each celery seed and fennel seed, toasted and crushed
• Salt and fresh ground pepper to taste