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Clam Soup

creative.chef's picture
Ingredients
  Hard shell clams 1 Dozen
  Water 795 Milliliter (3 Cups Plus 3 Tablespoon)
  Yellow onion 1 Large, sliced
  Stalk celery 1 , chopped
  Dry white wine 250 Milliliter (1 Cup)
  Parsley sprigs 3
  Dried thyme 1⁄4 Teaspoon (1 Milliliter)
  Red snapper/Cod / striped bass fillets 1 Pound, skinned (450 Gram)
  Fresh mushrooms 6 Ounce, thinly sliced (170 Gram)
  Green onions 5 , thinly sliced
  Olive oil 30 Milliliter (2 Tablespoon)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄8 Teaspoon
  Hot red pepper sauce 1⁄4 Teaspoon (1 Milliliter)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Whipping cream 125 Milliliter (1/2 Cup)
Directions

Scrub clams with stiff brush under cold running water.
Soak dams in large basin of cold water 30 minutes.
Lift out clams; discard water.
Repeat soaking 2 more times.
Combine clams and 2 tablespoons (30 mL) of the water in large saucepan.
Cook covered over medium heat just until clams open, 5 to 10 minutes.
Check frequently and remove clams as they open so they don't overcook.
Discard any clams that fail to open.
Strain clam broth through triple thickness of dampened cheesecloth; reserve.
Rinse clams; reserve.
To make court bouillon: Combine yellow onion, celery, 3 cups (750 mL) of the water, the wine, parsley and thyme in medium noncorrosive saucepan.
Heat to simmering.
Simmer 30 minutes.
Do not boil.
Strain bouillon; discard solids.
Combine fish fillets with bouillon in saucepan.
Cook over low heat just until fish is opaque, about 5 minutes.
Remove fish with slotted spoon to plate; reserve.
Reserve bouillon.
Saute mushrooms and green onions in oil in small noncorrosive Dutch oven over medium heat until mushrooms are tender, 4 to 5 minutes.
Stir in reserved bouillon, reserved clam broth, the salt, pepper and pepper sauce.
Mix cornstarch and remaining 1 tablespoon (15 mL) water in cup until smooth; stir into soup.
Simmer over low heat, stirring frequently, 5 minutes.
Remove from heat Flake reserved fish with fork; add to soup.
Stir cream into soup.
Remove half the clams from their shells and discard shells; add clams to soup.
Add remaining clams, still in their shells, to soup.
Heat over medium-low heat just until soup is hot; do not boil.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood

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