Clam Soup
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 48littleneck clams, the smaller the better
- 2tablespoons butter
- 2tablespoons finely chopped shallots
- ¼cup finely chopped onion
- 1teaspoon finely minced garlic
- ½teaspoon finely chopped fresh thyme or half that amount dried
- 1tablespoon cornstarch
- 2cups dry white wine
- 1small dried hot red pepper
- 1egg yolk
- 1cup heavy cream
- ¼cup chopped fresh basil
Nutritional analysis per serving (4 servings)
532 calories; 30 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 28 grams protein; 1072 milligrams sodium
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.