Classic Clam Soup
|Clams in shell/2 cans of 7 1/2-ounce each minced clams||18|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||2 Cup (32 tbs)|
|Snipped parsley||2 Tablespoon|
|Egg yolks||3 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
Thoroughly wash clams in shells.
Cover with salted water (1/3 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
Place clams in large kettle; add 1 1/2 cups water.
Cover and steam for 5 to 10 minutes or just till clams open.
Discard any clams that do not open.
Remove clams from shells; cut up clams.
Strain the liquid, reserving 1 cup.
Cook onion and garlic in butter till tender.
Add broth, parsley, and reserved clam liquid.
Bring to boiling.
Combine egg yolks and milk; stir in about 1 cup of the hot mixture.
Return to remaining hot mixture; add clams.
Cook and stir over medium-low heat about 5 minutes or till heated through (do not boil)