Cream Of Clam & Leek Soup

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Servings: 6 Difficulty: Intermediate
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A luxurious and briny New England-style chowder with tender clams and sweet leeks in a rich cream broth.
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This Cream of Clam & Leek Soup is a comforting, restaurant-quality dish that captures the essence of the sea. The broth is incredibly rich and velvety, made from a blend of heavy cream and milk, balanced by the bright acidity of dry white wine and the subtle anise notes of a splash of liqueur. Sweet, tender leeks and pungent garlic provide a savory aromatic base for the plump, briny littleneck clams. It’s the perfect hearty meal for a chilly evening or a special seafood dinner with friends. Packed with fresh flavors and luxurious texture, this soup is an elegant yet straightforward way to celebrate shellfish season.

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Cream Of Clam & Leek Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 983.2

Description

This Cream of Clam & Leek Soup is a comforting, restaurant-quality dish that captures the essence of the sea. The broth is incredibly rich and velvety, made from a blend of heavy cream and milk, balanced by the bright acidity of dry white wine and the subtle anise notes of a splash of liqueur. Sweet, tender leeks and pungent garlic provide a savory aromatic base for the plump, briny littleneck clams. It&# 226;ÂÂs the perfect hearty meal for a chilly evening or a special seafood dinner with friends. Packed with fresh flavors and luxurious texture, this soup is an elegant yet straightforward way to celebrate shellfish season.

Ingredients

Directions

  1. Rinse the clams thoroughly in several changes of cold water to remove any sand, then drain well.
  2. Heat the butter in a heavy casserole or large pot over medium heat.
  3. Add the sliced leeks and cook for about 2 minutes, stirring often until they begin to soften.
  4. Add the chopped onion and minced garlic, cooking briefly while stirring until fragrant.
  5. Pour in the dry white wine, adding a pinch of salt and pepper to taste.
  6. Cover the pot and bring the liquid to a boil, then reduce heat to simmer for about 5 minutes to meld the flavors.
  7. Add the clams, heavy cream, milk, and dried hot pepper (if using) to the pot.
  8. Cover closely and cook for about 10 minutes, or until the clams have opened.
  9. Discard any clams that remain closed, then stir in the Ricard or Pernod liqueur.
  10. Serve piping hot with a soup spoon and oyster fork.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 983.2kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 6.5g33%
Cholesterol 250.1mg84%
Sodium 6863.1mg286%
Total Carbohydrate 64.2g22%
Dietary Fiber 4.5g18%
Sugars 16.4g
Protein 113.2g227%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: clam chowder, seafood soup, leek recipe, cream soup, littleneck clams, comfort food, wine sauce, ricard, garlic, buttermilk, briny, rich broth, shellfish, winter dinner, easy seafood
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