Leek And Potato Soup With Clams
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1360 g
Clam (littleneck, scrubbed)1.25 cups
White Wine (dry)1 cup
Heavy Cream1
Salt1.5 tbsps
Chives (fresh minced)Directions:
1
To cook the clams, place them in a heavy large skillet
2
Cover with the water and wine
3
Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally
4
With tongs, remove the clams that have opened and place them on a tray
5
Recover and cook for up to 3 to 4 more minutes
6
Discard any clams that have not opened
7
Line a fine sieve with a dampened paper towel
8
Strain the cooking liquid through the sieve into a heavy large saucepan
9
For the soup, add the leeks and potatoes to the saucepan with cooking liquid
10
Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes
11
Add the cream
12
Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher
13
Season with salt and pepper
14
(This can be prepared ahead and cooled
15
Cover the clams and soup and set aside at cool room temperature for up to several hours
16
) To serve, remove the clams from their shells and mince
17
Pour any liquid from the shells back into the soup through the sieve and discard the shells
18
Thin the soup with additional liquid if necessary
19
Bring to a boil, stirring over medium-high heat
20
Add minced clams
21
Ladle into 4 soup bowls
22
Sprinkle with chives
23
Serve immediately