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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Better Homes and Gardens Recipe (Oct. '77). An easy, VERY tasty, elegant rich soup. Sophisticated, not necessarily a kids favorite, but very good. Good as an appetizer soup. Cream based soup, but not very heavy. Good for a cold winter's day. One family member asks for this for Christmas every year. Can substitute 1 pint fresh clans or oysters for canned clams. Ingredients:
2 medium red onions |
1/4 cup snipped fresh parsley |
2 tablespoons butter |
1 tablespoon soy sauce |
1 teaspoon crushed dried thyme |
1/2 teaspoon salt |
1 bay leaf |
1 dash hot pepper sauce |
18 -24 ounces canned clams |
2 cups milk |
1/2 cup light cream or 1/2 cup half-and-half |
2 cups sharp cheddar cheese (white extra sharp cheddar is good) |
1/2 cup white wine |
Directions:
1. Cook onion & parsley in butter in butter til tender, not brown.
2. Stir in soy sauce, thyme, salt, bay leaf, & hot pepper sauce.
3. Add clams/oysters, cook and stir over low heat about 5 minutes (til edges curl).
4. Stir in milk and cream.
5. Add cheese, stirring until melted.
6. Remove from heat; stir in wine.
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