 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Fresh clams make a delightful rich soup Ingredients:
36 clams or mussels, scrubbed and rinsed |
1 cup (250 ml) water |
1 medium onion, chopped |
1 bay (laurel) leaf |
4 tbs (60 ml) chopped parsley |
3 tbs (45 ml) butter |
3 tbs (45 ml) flour |
2 cups (500 ml) milk |
1/2 cup (125 ml) heavy cream |
1 egg yolk |
1/4 tsp (1 ml) ground nutmeg |
salt and white pepper to taste |
chopped parsley for garnish |
Directions:
1. Discard any clams that are open or damaged.
2. Combine the water, onion, bay leaf, and parsley in a large saucepan.
3. Add the clams and bring to a boil over high heat.
4. Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open.
5. Discard any clams that do not open.
6. Remove the clams from the shells and reserve them, discarding the
7. shells.
8. Strain the broth through a paper towel or clean dish towel
9. and reserve.
10. Melt the butter in a heavy sauce pan over moderate heat,
11. add the flour and cook for 3 minutes, stirring constantly.
12. Add the milk and reserved clam broth and stir until thickened.
13. Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid,and mix well.
14. Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.
15. Add the nutmeg, salt, pepper,and clams, stirring to mix well.
16. Serve garnished with chopped parsley sprinkled on the surface.
17. Serves 4 to 6.
|
|