Cream Of Clam & Leek Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
36: Littleneck clams, smaller th
2 tbsp: Butter,
3 cup: Leeks, cut crosswise into fi
3/4 cup: Finely chopped onion,
1 centiliter: Garlic, finely minced
2 cup: Dry white wine,
Freshly ground pepper, to ta
Salt, to taste
2 cup: Heavy cream,
1 cup: Milk,
1 small: Dried hot pepper, optional
2 tbsp: Ricard or pernod liqueur,
Directions:
Recipe by: Craig Claiborne - The New New York Times Cook Book 1.
Rinse the clams in several changes of cold water. Drain well. Heat
the butter in a heavy casserole or kettle and add the leeks. Cook for
about 2 minutes, stiring often. Add the onion and garlic. Cook
briefly, stirring. Add the wine, a little salt (the clams will give
up their liquid, which is salty) and pepper. Cover and bring to the
boil. Let simmer for about 5 minutes.
2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and
cover closely. Let cook for about 10 minutes or until the clams
open. Add the Ricard and stir. Serve piping hot with a soup spoon and
oyster fork.
Source from luhu.jp
Rinse the clams in several changes of cold water. Drain well. Heat
the butter in a heavy casserole or kettle and add the leeks. Cook for
about 2 minutes, stiring often. Add the onion and garlic. Cook
briefly, stirring. Add the wine, a little salt (the clams will give
up their liquid, which is salty) and pepper. Cover and bring to the
boil. Let simmer for about 5 minutes.
2. Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and
cover closely. Let cook for about 10 minutes or until the clams
open. Add the Ricard and stir. Serve piping hot with a soup spoon and
oyster fork.
Source from luhu.jp