Dublin Clam Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
36: Fresh clams,
2 cup: Milk,
1 cup: Water,
1/2 cup: Heavy whipping cream,
1 medium: Onion, chopped
1: Egg yolk,
1: Bay leaf,
1/4 tsp: Nutmeg,
2 tbsp: Chopped parsley,
-Salt and pepper to taste,
3 tbsp: Sweet butter,
-Chopped parsley,
3 tbsp: Flour,
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 arent 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 Shaws
Collection Submitted By CAROLYN SHAW On 11-23-94
Source from luhu.jp
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 arent 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 Shaws
Collection Submitted By CAROLYN SHAW On 11-23-94
Source from luhu.jp