Irish Dublin Clam Soup
Ingredients
- 3 dozen clams
- 1 cup water
- 1 medium onion, chopped,
- 1 bay leaf
- 2 tablespoons parsley, chopped
- 3 tablespoons sweet butter
- 3 tablespoons flour
- 2 cups milk
- 12 cup heavy cream
- 1 egg yolk
- 14 teaspoon nutmeg
- salt
- white pepper
- parsley, chopped
Directions
Scrub clams well; wash in cold running water to remove sand.Discard any clams with open or damaged shells.
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.
Melt butter in heavy saucepan.
Add flour; cook until bubbly.
Add milk; cook, stirring constantly, until thick.
Add clam broth; heat through.
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.
Irish Cooking.