Clam Soup

Name: Clam Soup
Ingredients: 48 littleneck clams, the smaller the better; 2 tablespoons butter; 2 tablespoons finely chopped shallots; 1/4 cup finely chopped onion; 1 teaspoon finely minced garlic; 1/2 teaspoon finely chopped fresh thyme or half that amount dried; 1 tablespoon cornstarch; 2 cups dry white wine; 1 small dried hot red pepper; 1 egg yolk; 1 cup heavy cream; 1/4 cup chopped fresh basil

12 ingredients

13 steps

Ingredients

48 littleneck clams, the smaller the better
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon finely chopped fresh thyme or half that amount dried
1 tablespoon cornstarch
2 cups dry white wine
1 small dried hot red pepper
1 egg yolk
1 cup heavy cream
1/4 cup chopped fresh basil

Directions

1

Rinse the clams well and drain.
2

Heat the butter in a kettle and add the shallots, onion and garlic.
3

Cook, stirring, until wilted.
4

Add the thyme, and sprinkle with cornstarch.
5

Stir.
6

Add the wine and stir to blend.
7

Add the clams and hot red pepper.
8

Cover closely.
9

Bring to a boil, and let cook 5 to 8 minutes, stirring occasionally, until the clams open.
10

Blend the yolk and cream, and add this mixture to the soup, stirring.
11

Bring to a boil, stirring, and remove from the heat.
12

Spoon immediately into hot soup bowls.
13

Sprinkle with basil, and serve with French bread.