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Рецепт Cream Of Clam And Leek Soup

by Global Cookbook

Ингредиенты

36 x Littleneck clams, smaller th 2 Tbsp. Butter 3 c. Leeks, cut crosswise into fi 3/4 c. Finely minced onion 1 cl Garlic, finely chopped

2 c. Dry white wine Freshly grnd pepper, to ta Salt, to taste 2 c. Heavy cream 1 c. Lowfat milk 1 sm Dry warm pepper, optional 2 Tbsp. Ricard or possibly pernod liqueur

Инструкции

1. Clams in several changes of cool water. Drain well. Heat the butter in a heavy casserole or possibly kettle and add in the leeks. Cook for about 2 min, stiring often. Add in the onion and garlic. Cook briefly, stirring. Add in the wine, a little salt (the clams will give up their liquid, that is salty) and pepper. Cover and bring to the boil. Let simmer for about 5 min.
2. Add in the clams, 2 c. of cream, 1 c. of lowfat milk and warm pepper and cover closely. Let cook for about 10 min or possibly till the clams open. Add in the Ricard and stir. Serve piping warm with a soup spoon and oyster fork.

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