Dublin clam soup

Yield: 6 servings

Measure Ingredient
36 \N Fresh clams
1 cup Water
1 medium Onion, chopped
1 \N Bay leaf
2 tablespoons Chopped parsley
3 tablespoons Sweet butter
3 tablespoons Flour
2 cups Milk
½ cup Heavy whipping cream
1 \N Egg yolk
¼ teaspoon Nutmeg Salt and pepper to taste Chopped parsley

Wash and scrub clams well, discard any that are open. Combine water, onion, bay leaf and parsley in a large saucepan. Add clams. Bring to a boil, reduce heat to low and cook 5-10 minutes until clams oopen.

Discard any that aren't open. Remove clams from shells and set aside.

Strain broth. Melt butter in heavy saucepan; stir in flour. Add milk; cook, stirring constantly, until sauce thickens. Add strained clam broth and heat through. Beat cream and egg yolk together. Add 2 Tb hot soup to egg yolk mixture. Beat well; then stir yolks into pan with rest of soup. Cook over low heat, stirring constantly, for 3 minutes. Season soup with nutmeg, salt and pepper. Stir in clams; heat for 1-2 minutes. Garnish with parsley and serve immediately.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-23-94

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