| Creamy Clam Soup ~ For the seafood lover...wintertime chills you to the bone. Warm up with a flavorful Creamy Clam Soup with a touch of roasted green chile. For those that don't want the green chile...use parsley. 3 dozen littleneck clams (in the shell) - Fresh, live if possible 6 tbsp butter 6 tbsp green onion, finely chopped - set aside about 1/4 cup of the green leaves 2 tsp garlic, finely chopped 2 cups dry white wine 2-3 roasted green chile (hot, medium or mild) Don't want the green chile? Substitute with 3/4 cup parsley finely chopped 2 cups heavy cream salt & pepper 1. Scrub the clams well and drain. 2. Melt the butter in a kettle and add the green onions and garlic. Cook, stirring, about 45 seconds. 3. Add the wine and green chile (reserve 1/4 cup of green onion leaves)( if using parsley, add parsley) bring to a boil. Add the clams. Cover and cook until clams start to open. 4. Add the cream and salt & pepper to taste. Cover and continue cooking until the clams open, 5-10 minutes. Discard any clams that do not open. 5. Serve sprinkled with the remaining (green part) of the onion Serves 4 |
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