Clam Soup Recipe
What a yummy looking recipe for Clam Soup? This Clam Soup as an Appetizer is a winner! Stock up on plenty of bags of Seafood as you will want to make this Clam Soup time and again. I am sure this super delicious Italian Clam Soup is gonna bowl you over with its addictive flavor and texture! Add this Clam Soup to your list of choicest foods and make it whenever you want to.
Ingredients
1 dozen hard-shell clams
3 cups (750 ml) plus 3 tablespoons (45 ml) water
1 large yellow onion, sliced
1 stalk celery, chopped
1 cup (250 ml) dry white wine
3 sprigs parsley
1/4 teaspoon (1 ml) dried thyme
1 pound (450 g) red snapper,cod or striped bass fillets, skinned
6 ounces (170 g) fresh mushrooms, thinly sliced
5 green onions, thinly sliced
2 tablespoons (30 ml) olive oil
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) pepper
1/8 to 1/4 (0.5 to 1 ml) teaspoon hot red pepper sauce
1 tablespoon (15 ml) cornstarch
1/2 cup (125 ml) whipping cream
Directions
Scrub clams with stiff brush under cold running water.
Soak dams in large basin of cold water 30 minutes.
Lift out clams; discard water.
Repeat soaking 2 more times.
Combine clams and 2 tablespoons (30 mL) of the water in large saucepan.
Cook covered over medium heat just until clams open, 5 to 10 minutes.
Check frequently and remove clams as they open so they don't overcook.
Discard any clams that fail to open.
Strain clam broth through triple thickness of dampened cheesecloth; reserve.
Rinse clams; reserve.
To make court bouillon: Combine yellow onion, celery, 3 cups (750 mL) of the water, the wine, parsley and thyme in medium noncorrosive saucepan.
Heat to simmering.
Simmer 30 minutes.
Do not boil.
Strain bouillon; discard solids.
Combine fish fillets with bouillon in saucepan.
Cook over low heat just until fish is opaque, about 5 minutes.
Remove fish with slotted spoon to plate; reserve.
Reserve bouillon.
Saute mushrooms and green onions in oil in small noncorrosive Dutch oven over medium heat until mushrooms are tender, 4 to 5 minutes.
Stir in reserved bouillon, reserved clam broth, the salt, pepper and pepper sauce.
Mix cornstarch and remaining 1 tablespoon (15 mL) water in cup until smooth; stir into soup.
Simmer over low heat, stirring frequently, 5 minutes.
Remove from heat Flake reserved fish with fork; add to soup.
Stir cream into soup.
Remove half the clams from their shells and discard shells; add clams to soup.
Add remaining clams, still in their shells, to soup.
Heat over medium-low heat just until soup is hot; do not boil.
Soak dams in large basin of cold water 30 minutes.
Lift out clams; discard water.
Repeat soaking 2 more times.
Combine clams and 2 tablespoons (30 mL) of the water in large saucepan.
Cook covered over medium heat just until clams open, 5 to 10 minutes.
Check frequently and remove clams as they open so they don't overcook.
Discard any clams that fail to open.
Strain clam broth through triple thickness of dampened cheesecloth; reserve.
Rinse clams; reserve.
To make court bouillon: Combine yellow onion, celery, 3 cups (750 mL) of the water, the wine, parsley and thyme in medium noncorrosive saucepan.
Heat to simmering.
Simmer 30 minutes.
Do not boil.
Strain bouillon; discard solids.
Combine fish fillets with bouillon in saucepan.
Cook over low heat just until fish is opaque, about 5 minutes.
Remove fish with slotted spoon to plate; reserve.
Reserve bouillon.
Saute mushrooms and green onions in oil in small noncorrosive Dutch oven over medium heat until mushrooms are tender, 4 to 5 minutes.
Stir in reserved bouillon, reserved clam broth, the salt, pepper and pepper sauce.
Mix cornstarch and remaining 1 tablespoon (15 mL) water in cup until smooth; stir into soup.
Simmer over low heat, stirring frequently, 5 minutes.
Remove from heat Flake reserved fish with fork; add to soup.
Stir cream into soup.
Remove half the clams from their shells and discard shells; add clams to soup.
Add remaining clams, still in their shells, to soup.
Heat over medium-low heat just until soup is hot; do not boil.
