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- This was one of the star soups at Bernstein's at Fisherman's Wharf, SF, CA!
Serves/Makes:4 or more
- 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
- 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.
- 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
Library of Congress Catalog Card Number: 79-30867
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