A lovely east coast soup perfect for any occasion.
Ingredients
21 OZ / 600 G clams
1 OZ / 30 G shallot
3.5 OZ / 100 G white wine
1.5 OZ / 40 G butter
1 OZ / 20 G flour
2 OZ / 50 G bacon
2 OZ / 50 G leek
3.5 OZ / 100 G potato
1 TSP thyme
1 EA bay leaf
2 OZ / 50 G cream
16 OZ / 450 ML chicken stock
1 TBSP parsley
1 PINCH salt and pepper
Directions
Wash and clean the clams very well. Allow to soak in salt water until the sand is in the bottom of the bowl.
Peel the shallot, chop the leek then add to the mixing bowl along with the bacon and chop for 10 seconds / speed 6.
Add the butter, thyme and bay leaf to the mixing bowl and sauté for 5 minutes. While sautéing, peel and roughly chop your potato.
Add your clams to the deep steaming tray. Add your wine, stock, flour and potato to the mixing bowl. Attach the steaming tray and steam for 15 minutes.
Once clams have cooked and are all open, carefully remove from the deep steaming tray and pick the meat from the shell. Remove the bay leaf and thyme from the mixing bowl then add the clam meat, cream and some seasoning of salt and pepper to taste. Blend the soup for 30 seconds / speed 10.
Enjoy your dish! Adjust the consistency with more or less stock and garnish with some parsley. Serve with crusty bread.
