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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 dozen clams
1 cup water
1 md. onion, chopped
1 bay leaf
2 tbsp. chopped parsley
3 tbsp. sweet butter
3 tbsp. flour
2 cups milk
1/2 cup heavy cream
1 egg yolk
1/4 tsp. nutmeg
Salt and white pepper to taste
Chopped parsley
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Directions:
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Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.
Combine one cup 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.
Melt butter in heavy saucepan. Add flour; cook until bubbly. Add milk; cook, stirring constantly, until thick. Add clam broth; heat through.
Beat cream and egg yolk together; add some of hot soup to mixture. Beat well; add to saucepan. Cook over low heat, stirring constantly, 3minutes. Add nutmeg and salt and pepper to taste. Stir in clams. Heat 1 to 2 minutes. Serve immediately. Makes 4 to 6 servings.
Irish Cooking
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Comments from olga
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Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available.
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