Description:

This was one of the star soups at Bernstein's at Fisherman's Wharf, SF, CA!

Source:

Peek

Serves/Makes:4 or more

Ingredients

• 2 dozen clams
• 2 cups (475 ml) clam liquid
• 5 tablepoons flour
• 1 tsp (5 ml) salt
• 1/8 tsp (1 ml) pepper
• 1/2 cup (125 ml) celery, diced
• 2 tbsp (30 ml) fresh parsley, chopped
• 2 tbsp (30 ml) unsalted butter
• 1 cup (225 ml) thin cream
• 1 cup (225 ml) milk

Preparation

• Chop the clams finely. Stain the liquid through cheesecloth, and add enough water to make 2 cups (475 ml).
• Cook clams, celery, parsley, and liquid together for 10 minutes. Press through a sieve and keep hot.
• Melt butter; add flour, salt, and pepper, and mix to smooth paste. Add cream and milk and bring to a boil, stirring constantly.
• Add strained clam liquid.
• Serve immediately.

Comments

This is one of my favorite recipes. It is a very rich and flavorful first course to a special dinner, or a delicious meal on it's own. When I serve it for a meal, I have a mixed green salad with grated apples, walnuts, maytag blue cheese and a light walnut oil viniagrette.

I have never used water to the clam juice as the recipe directs, I use bottled clam juice and like that much better. Also, thin cream is the same as half and half, and when you use milk, do not use skim milk, 2% is alright, but the recipe was written meaning for you to use whole milk.

This recipe came directly typed from: "Fisherman's Wharf Cookbook" by Barbara Lawrence 1971 Nitty Gritty Productions, Concord, CA ISBN: 0-911954-13-9 Library of Congress Catalog Card Number: 79-30867