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Cream of Clam Soup

Ingredients

  • 40 little neck clams
  • 1 Tbsp. olive oil
  • 1/4 pound mushrooms, sliced thin
  • 1 Tbsp. butter
  • 3 sliced bread, cut into small squares
  • 1/4 cup butter
  • 4 cup of stock (any stock you want)
  • 1 Tbsp. flour
  • 3 egg yolks
  • 1/4 cup light cream
  • 2 Tbsp. butter, melted
  • 1/4 teas. salt
  • 1/4 teas. pepper
  1. Wash clams well and place them in a frying pan with olive oil, cover pan and heat clams until they open. Remove clams from shells, strain juice, keep warm and save.
  2. Cook mushrooms with butter 5 minutes and add clams.
  3. Fry bread squares in butter.
  4. Bring stock to a boil, blend in flour and cook until slightly thick.
  5. Mix together egg yolks, cream, melted butter, salt, pepper and add to stock, stirring well. Add clams, clam broth and mushrooms and pour over fried bread squares

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