Cream Of Clam & Leek Soup

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 983.2

Dietary: Gluten-free

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

36 Littleneck Clams; smaller th
2 tablespoon Butter
3 cup Leeks, cut crosswise into fi
3/4 cup Finely chopped onion
1 cloves Garlic; finely minced
2 cup Dry white wine

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

Read it online: https://www.chefs-mate.com/recipe/cream-of-clam-leek-soup/