Side Pannel
Cream of Clam and Leek Soup
Cream of Clam and Leek Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Soups
Ingredients List
- 36 Littleneck clams; smaller th
- 2 tb Butter
- 3 c Leeks, cut crosswise into fi
- 3/4 c Finely chopped onion
- 1 Cl Garlic; finely minced
- 2 c Dry white wine
- Freshly ground pepper; to ta
- Salt; to taste
- 2 c Heavy cream
- 1 c Milk
- 1 sm Dried hot pepper; optional
- 2 tb 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.
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.
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