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• 2 Tbsp Butter
• 1 tsp Fennel seeds
• 2 Tbsp Shallots
• 1 stock Celery
• ¼ cup  Fennel
• ¾ cup White wine
• 1 cup Clam juice
• 1 cup Heavy cream
• 1 cup Propeller clams
• ½ cup Parmesan cheese
• 25 med-large Mushroom caps

• In a pan slowly sauté the shallots with the fennel seeds.
• Add the diced fennel and celery and sauté until cooked.
• Add the wine and reduce until dry.
• Add the clam juice and reduce by half.
• At this point add the cream and let slowly reduce until medium thickness.
• Add the clams simmering another minute and remove from heat.
• Remove stems from mushrooms and fill with clam mixture.
• Top with Parmesan and bake in a 350oF degree oven (175C) for approximately 8 minutes or until bubbling hot.
• This recipe will produce a platter of 25 Hors d’Oeuvre style pieces suitable for 10-12 people or it may be used as a plated appetizer for 5 people using 5 caps per person.