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Recipe : *** Clams Soup

Clams Soup
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    40 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
soup

Recipe's Ingredients

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  • 1 small bay leaf
  • 1 sprig fresh thyme
  • ½ medium onion, minced
  • 1 stalk celery, thinly sliced crosswise
  • parsley, shredded for decoration
  • ½ tablespoons olive oil
  • 500 g fresh clams, scrubbed and rinsed
  • 10 g butter
  • 10 g flour
  • 45 g diced bacon
  • 60 g yukon gold potato
  • 90 g creme fraiche
  • 250 ml dry white wine

  • Recipe preparation steps

  • 1
    Place wine, bay leaf and thyme in a high-sided frying pan large enough to hold the clams in a single layer. Bring to a boil and simmer, covered, for 5 minutes. Return to a full boil and cook clams, covered, for 5 minutes. Remove clams that have opened to a strainer and continue cooking the rest until they open. Discard those that don't open. Stain liquid through a chinois and reserve. When cool, remove clam meat from the shells, chop and set aside. Add any juice from the clams to the reserved cooking liquid.
  • 2
    Melt butter in a small sauce pan and mix with flour. Cook flour a bit, but do not brown. Whisk reserved cooking liquid into roux and simmer for 10 minutes.
  • 3
    Heat oil in a sauce pan over medium heat. Add bacon and cook until partly cooked. Add onion , cover and cook for 3 minutes. Add celery, cover and cook for 6 additional minutes. Add potatoes, cover and cook for 3 more minutes. Add thickened cooking liquid and simmer for 15 to 20 minutes until the potatoes are tender, but not falling a part.
  • 4
    Just before serving, add reserved clams and crème fraîche. Mix well, bring to serving temperature and serve in individual bowls. Decorate with parsley.
  • Ready !



 

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