Clam and Oyster Chowder

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

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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