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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available. Ingredients:
3 dozen clams |
1 cup water |
1 medium onion, chopped |
1 bay leaf |
2 tablespoons chopped parsley |
3 tablespoons sweet butter |
3 tablespoons flour |
2 cups milk |
1/2 cup heavy cream |
1 egg yolk |
1/4 teaspoon nutmeg |
salt |
white pepper |
chopped parsley |
Directions:
1. Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.
2. Combine the water, onion, bay leaf, and parsley in large saucepan. Add clams; cover; bring to boil. Reduce heat to low; cook 5 to 10 minutes or until shells open. Remove clams from shells; reserve. If desired, discard only top shells, then place clams in soup bowl with bottom shell intact. Strain broth; RESERVE CLAM BROTH.
3. Melt butter in heavy saucepan. Add flour; cook until bubbly. Add milk; cook, stirring constantly, until thick. Add clam broth; heat through.
4. Beat cream and egg yolk together; add some of hot soup to mixture. Beat well; add to saucepan. Cook over low heat, stirring constantly, 3 minutes. Add nutmeg and salt and pepper to taste. Stir in clams. Heat 1 to 2 minutes. Serve immediately. Makes 4 to 6 servings.
5. Irish Cooking.
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