Dublin clam soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 36 | Fresh 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 |
| ½ | cup | Heavy whipping cream |
| 1 | Egg yolk | |
| ¼ | teaspoon | Nutmeg Salt and pepper to taste Chopped parsley |
Directions
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