Irish Dublin Clam Soup

Submitted by Olha7397

"Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available."

 

• Ready In: 22mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 3 dozen clams
• 1 cup water
• 1 medium onion, chopped
• 1 bay leaf
• 2 tablespoons chopped parsley
• 3 tablespoons sweet butter
• 3 tablespoons flour
• 2 cups milk
• 1⁄2 cup heavy cream
• 1 egg yolk
• 1⁄4 teaspoon nutmeg
• salt
• white pepper
• chopped parsley

directions

1. Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.
2. Combine the water, onion, bay leaf, and parsley in large saucepan. Add clams; cover; bring to boil. Reduce heat to low; cook 5 to 10 minutes or until shells open. Remove clams from shells; reserve. If desired, discard only top shells, then place clams in soup bowl with bottom shell intact. Strain broth; RESERVE CLAM BROTH.
3. Melt butter in heavy saucepan. Add flour; cook until bubbly. Add milk; cook, stirring constantly, until thick. Add clam broth; heat through.
4. Beat cream and egg yolk together; add some of hot soup to mixture. Beat well; add to saucepan. Cook over low heat, stirring constantly, 3 minutes. Add nutmeg and salt and pepper to taste. Stir in clams. Heat 1 to 2 minutes. Serve immediately. Makes 4 to 6 servings.
5. Irish Cooking.