Cream of Clam & Leek Soup
Submitted by Jonsey
Littleneck clams steamed open in white wine with leeks, garlic, and cream, finished with a splash of Ricard for an anise-kissed French bistro soup. Ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThirty-six littleneck clams, a generous pour of dry white wine, and a kitchen that’s about to smell like the French coast.
Leeks and onion soften in butter before the wine goes in, building a fragrant base for three dozen clams to steam open in.
Heavy cream and milk turn the broth into something silky and rich, and a splash of Ricard (that anise-flavored French spirit) right at the end adds a subtle licorice note that makes this soup unmistakably Parisian.
Serve it piping hot with an oyster fork for the clams and crusty bread for mopping up every last drop.
Chef Tips
- Rinse the clams in several changes of cold water to flush out sand and grit. Skip this and you’ll be crunching through your soup.
- Go easy on the salt early. The clams release their own briny liquor as they open, and that’s often enough. Taste and adjust at the end.
- Discard any clams that don’t open after 10 minutes of cooking. Closed clams may be dead and are not safe to eat.
- Ricard or Pernod both work. If you don’t keep anise liqueur around, a pinch of fennel seed simmered in the broth gets you in the neighborhood.
Ingredients
Directions
Rinse the clams in several changes of cold water.
Drain well.
Heat the butter in a heavy casserole or kettle and add the leeks.
Cook for about 2 minutes, stiring often. Add the onion and garlic.
Cook briefly, stirring. Add the wine, a little salt (the clams will give up their liquid, which is salty) and pepper.
Cover and bring to the boil. Let simmer for about 5 minutes.
Add the clams, 2 cups of cream, 1 cup of milk and hot pepper and cover closely.
Let cook for about 10 minutes or until the clams open.
Add the Ricard and stir. Serve piping hot with a soup spoon and oyster fork.
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