Cream Of Clam And Leek Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Soups | 6 | Servings | |
INGREDIENTS
| 36 | Littleneck clams, smaller th | |
| 2 | T | 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 | Dried hot pepper, optional | |
| 2 | T | Ricard or pernod liqueur |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 174
Total Fat: 19.7g
Cholesterol: 69.7mg
Sodium: 342.9mg
Potassium: 173.1mg
Carbohydrates: 21.7g
Fiber: 1g
Sugar: 6.1g
Protein: 5.8g