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Cream of Clam and Leek Soup

 

13

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

36 each clams, littleneck
*
2 tablespoons butter
3 cups leeks
cut cross-wise
¾ cup onions
finely chopped
1 each garlic cloves
finely minced
2 cups white wine
dry
*
1 x black pepper
freshly ground
*
1 x salt
to taste
*
2 cups heavy whipping cream
1 cup milk
1 small hot chili peppers
optional
*
2 tablespoons pernod
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 36484% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 84mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 42% Vitamin C 13%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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