Seafood Soup Recipe
Ingredients
| 6 medium Blue Point oysters with liquor | ||
| Scallops | 1 Cup (16 tbs), diced | |
| 10 cherrystone clams 5 or 6 celery leaves | ||
| Chicken broth | 2 Cup (16 tbs) | |
| Quick-cooking tapioca | 2 Tablespoon | |
| Egg yolks | 2 | |
| Light cream | 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cook oysters, scallops, clams and celery leaves in oyster liquor 5 minutes; strain.
2. Skim liquid, add chicken broth, heat to boiling.
3. Add tapioca; cook until thickened.
4. Beat egg yolks with cream; add to broth while stirring.
5. Add remaining ingredients and fish; heat (do not boil).
2. Skim liquid, add chicken broth, heat to boiling.
3. Add tapioca; cook until thickened.
4. Beat egg yolks with cream; add to broth while stirring.
5. Add remaining ingredients and fish; heat (do not boil).
Chef
