Creamy Clam Chowder

Scrub clams, trim and discard any opened shells. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Peel onion and finely dice. Add lemon juice, lemon zest and onion to a large pot. Add wine, nutmeg and herbs to the pot and bring to a boil. Place clams into boiling broth, cover and cook for 4-5 minutes, until shells have opened. Remove mussels from the pot, discard any unopened shells and reserve cooking liquid.

Rinse and trim vegetables. Cut fennel into thin slices, cut leeks into thin half-rings and garlic cloves into small cubes. In a large saucepan, slowly melt butter slowly, add prepared vegetables and sauté for 5-10 minutes until almost soft.

Sprinkle vegetables with flour, mix and sauté for 1 minute. Remove the saucepan from the heat and gradually pour in cooking liquid and broth while stirring. Add the saucepan put back on the heat and let simmer for 2 minutes while stirring.

Add cream to the saucepan, puree well with an immersion blender and season with pepper and salt. Then add clams and let heat through for about 2 minutes.