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Ingredients
48 littleneck clams, the smaller the better
2 tablespoons butter
2 tablespoons finely chopped shallots
¼ cup finely chopped onion
1 teaspoon finely minced garlic
½ teaspoon finely chopped fresh thyme or half that amount dried
1 tablespoon cornstarch
2 cups dry white wine
1 small dried hot red pepper
1 egg yolk
1 cup heavy cream
¼ cup chopped fresh basil
Nutritional analysis per serving (4 servings)
16 grams carbs; 171 milligrams cholesterol; 532 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 1 gram trans fat; 1 gram fiber; 1072 milligrams sodium; 28 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the clams well and drain.
- Step 2
Heat the butter in a kettle and add the shallots, onion and garlic. Cook, stirring, until wilted. Add the thyme, and sprinkle with cornstarch. Stir. Add the wine and stir to blend.
- Step 3
Add the clams and hot red pepper. Cover closely. Bring to a boil, and let cook 5 to 8 minutes, stirring occasionally, until the clams open.
- Step 4
Blend the yolk and cream, and add this mixture to the soup, stirring. Bring to a boil, stirring, and remove from the heat. Spoon immediately into hot soup bowls. Sprinkle with basil, and serve with French bread.
Private Notes
Comments
All that brininess and clamminess lost, LOST, under the cream and egg yolk and cornstarch and thyme and whatnot. What's the point of making such a porridge? People should really try the clear simple clam soups of Japan, China & SE Asia.