Dublin Clam Soup
From midgelet 15 years agoIngredients
- 36 clams or mussels, scrubbed and rinsed shopping list
- 1 cup (250 ml) water shopping list
- 1 medium onion, chopped shopping list
- 1 bay (laurel) leaf shopping list
- 4 Tbs (60 ml) chopped parsley shopping list
- 3 Tbs (45 ml) butter shopping list
- 3 Tbs (45 ml) flour shopping list
- 2 cups (500 ml) milk shopping list
- 1/2 cup (125 ml) heavy cream shopping list
- 1 egg yolk shopping list
- 1/4 tsp (1 ml) ground nutmeg shopping list
- salt and white pepper to taste shopping list
- Chopped parsley for garnish shopping list
How to make it
- Discard any clams that are open or damaged.
- Combine the water, onion, bay leaf, and parsley in a large saucepan.
- Add the clams and bring to a boil over high heat.
- Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open.
- Discard any clams that do not open.
- Remove the clams from the shells and reserve them, discarding the
- shells.
- Strain the broth through a paper towel or clean dish towel
- and reserve.
- Melt the butter in a heavy sauce pan over moderate heat,
- add the flour and cook for 3 minutes, stirring constantly.
- Add the milk and reserved clam broth and stir until thickened.
- Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid,and mix well.
- Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.
- Add the nutmeg, salt, pepper,and clams, stirring to mix well.
- Serve garnished with chopped parsley sprinkled on the surface.
- Serves 4 to 6.
People Who Like This Dish 4
- phoneyfarmer Boyertown, Pa
- merlin San Francisco, CA
- momo_55grandma Mountianview, AR
- iggy Cincinnati, OH
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
love it thanks bunches
momo_55grandma in Mountianview loved it -
This really sounds delightful. Is it really Irish?
merlin in San Francisco loved it
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