Classic Clam Soup Recipe
Ingredients
| Clams | 18 Ounce, minced | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Chicken broth | 2 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| 3 slightly beaten egg yolks | ||
| Milk | 1/2 Cup (16 tbs) | |
Directions
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)
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)
Chef
