Creamy Clam Soup
This is one of the best soups you will ever taste. Delicious, elegant, and wonderfully creamy. It is perfect as an introduction to a festive meal or a romantic dinner.
Details
- Preparation Time: 25 minutes
- Cooking Time: 20 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 6
Ingredients
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1 kg Shellfish, abalone
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2 piece Shallot
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2 piece Onion, raw
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2 twigs Parsley, fresh
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1 pinch Spices, pepper, red or cayenne
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250 ml Alcohol, Wine, White
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2 spoons Butter, unsalted
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1 piece Spices, bay (leaves)
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2 twigs Thyme, fresh
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500 ml Sweet cream
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1 piece Egg, egg yolk, fresh
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pieces Salt, table
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1 handful Parsley, fresh
Steps
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Place the cleaned clams into a large pot, and add the shallot, onion, parsley, wine, butter, bay leaf, thyme, and a pinch of salt and cayenne pepper. Cover the pot, place it on the stove, and bring the contents to a boil over medium heat. Then reduce the temperature and simmer the clams gently for 8 to 10 minutes until they open. Discard any clams that do not open.
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Drain the opened clams, reserving the strained liquid. Once the clams have cooled slightly, remove them from their shells (reserve a few clams in their shells for garnish). Discard the shells, herbs, and onion.
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Pour the reserved liquid into a saucepan and bring it to a boil. Stir in the cream, and just before the liquid boils again, remove the saucepan from the heat. Let it cool slightly, then whisk in the egg yolk while the liquid is still hot. Return the saucepan to the stove and heat the soup over low heat until it thickens slightly. Season with pepper and salt to taste.
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Place a small pile of cooked clams into soup bowls or deep plates, then pour the soup over them. Garnish with the reserved clams in their shells and chopped parsley. Serve the prepared soup.
Nutrition Information (Per 100g)
- Calories: 109.18 kcal
- Fat: 2.05 g
- Saturated Fat: 1.17 g
- Carbohydrates: 7.03 g
- Sugars: 0.59 g
- Protein: 12.82 g
- Fiber: 0.22 g