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Clam And Mushroom Soup Recipe

Ingredients

How to make it

  • Place clams and wine in a Dutch oven. Cover tightly and bring the wine to a boil over high heat. Cook, occasionally checking the progress of the clams, until clams open, about 5 minutes. As the clams open, use kitchen tongs to transfer them to a large bowl. When clams are cool, working over the bowl, remove the clam meat. Transfer the meat to a small bowl. Cover tightly and refrigerate until ready to use. (The clams can be prepared up to 6 hours ahead.)
  • Line a wire sieve with rinsed and wrung-out cheesecloth or paper towels. Strain the clam juices into a small bowl and refrigerate until ready to use.
  • Rinse and wipe out the Dutch oven and return to the stove. Add the butter and melt over medium heat. Add the mushrooms, cover, and cook stirring occasionally, until the mushrooms give off their juices, about 3 minutes. Uncover and cook until the juices evaporate and the mushrooms are beginning to brown, about 3 minutes more. Add the shallots and stir until the shallots soften, about 2 minutes. Sprinkle with flour and stir until the mushrooms are well coated with the flour about 1 minute.
  • Add the stock, strained clam juice, and marjoram. Reduce the heat to low and simmer for 10 minutes. (The soup can be prepared up to this point 8 hours in advance, cooled, covered and refrigerated. Reheat to simmering before proceeding.)
  • Add the heavy cream and clams, and heat until very hot but not boiling. Season with the salt (be careful, as the clams could have added enough salt of their own) and pepper.
  • Transfer to a warmed soup tureen. Serve, topped with creme fraiche and parsley.

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choclytcandy Dallas, Dallas

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