Clearwater Clam Chowder with Puff Pastry Crust

Ingredients:

1 can (567 g) Clearwater Premium Blend Clams (including juice)
2 large potatoes, 1.5 cm diced
1 white onion, 1 cm diced
1 stalk of celery, 1 cm diced
2 cloves garlic, minced
1/4 lb. butter
2 cups heavy cream
1 teaspoon fennel seed
1 bay leaf

Topping Ingredients:

1 sheet frozen puff pastry, thawed
 tablespoons unsalted butter, melted
1 clove garlic, finely minced
1 large egg, beaten (for egg wash)

Method:

In a heavy-bottomed pot, melt the butter and sauté the fennel seeds, bay leaves, garlic, onions, celery, and potatoes until the onions are transparent. Add in clam juice and bring the mixture to a boil. Stir in the heavy cream, reduce heat to low and simmer for one 30 minutes, or until potatoes are tender. If a thicker chowder is desired, mix a little flour with cold water and stir it in slowly. Season with salt and pepper to taste.

Preheat oven to 400°F (200°C). Ladle the finished chowder into oven-safe bowls. Cut the puff pastry into circles slightly larger than the bowls. Brush the rim of each bowl with egg wash, place the pastry on top, and seal the edges. Mix the melted butter with minced garlic and brush over the pastry tops. Bake for 12–15 minutes until the crust is puffed and golden brown.