For the fumet: Combine the clams, wine, garlic, onions and fennel in a large stockpot. Tie the parsley, sage and thyme together with twine or in a cheesecloth to create a bouquet garni, and then add into the pot. Stir in the lemon juice and zest, and then pour in enough water to just cover the clams. Cover and simmer until the clams have opened, and then strain out the fumet into a bowl. Transfer the clams and vegetables to a baking sheet or dish. Let cool 5 minutes, and then remove the clams from their shells and discard the shells and vegetables.
For the pot pie: Melt the butter in a saucepan or small stockpot, and then add 2 tablespoons water to emulsify. Stir in the garlic, onions and fennel to incorporate, and then pour in the wine and add the chile flakes and lemon juice and zest. Cook, covered, until the vegetables are translucent, about 20 minutes.
Tie the whole parsley, whole thyme and the sage together to make a second bouquet garni and add into the vegetables. Pour in the fumet and cream and bring to a simmer. Season with salt and black pepper, and then stir in the clams, salmon and shrimp. Continue cooking until the salmon and shrimp are cooked through, and then stir in the chopped parsley and thyme.
To serve, ladle the pot pie base into warm bowls and top with a warm biscuit. Enjoy! This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.