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Classic Clam Soup

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  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
  Butter/Margarine 2 Tablespoon
  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.
Repeat twice.
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)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 747 Calories from Fat 388

% Daily Value*

Total Fat 44 g67.3%

Saturated Fat 22.2 g111.1%

Trans Fat 0 g

Cholesterol 753.4 mg251.1%

Sodium 1497.3 mg62.4%

Total Carbohydrates 26 g8.7%

Dietary Fiber 1.8 g7.1%

Sugars 10.3 g

Protein 61 g121.5%

Vitamin A 102.5% Vitamin C 152%

Calcium 41.8% Iron 297.9%

*Based on a 2000 Calorie diet

Classic Clam Soup Recipe