IRISH DUBLIN CLAM SOUP

[olga_d_ont]

Ingredients​

3 dozen	clams
1 cup	water
1	md. onion, chopped
1	bay leaf
2 tbsp.	chopped parsley
3 tbsp.	sweet butter
3 tbsp.	flour
2 cups	milk
1/2 cup	heavy cream
1	egg yolk
1/4 tsp.	nutmeg
	Salt and white pepper to taste
	Chopped parsley

Instructions​

Scrub clams well; wash in cold running water to remove sand. Discard any clams with open or damaged shells.

Combine one cup 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, 3minutes. 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

Author's Comments​

Traditionally this soup would be made with cockles or mussels, which can be substituted for clams if available.