ISO: ISO Marg CDN, let me be the first to review your JUAD Spinach and Clam Soup: Simply Delicious

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joe

Well-known member
I confess that I chickened out on the full 1/2 cup of butter (I used 1/4.) I searched your original post to see if that was accurate, and found out it that was OK with you to use anchovy paste instead of filets! (I hate those half-used cans getting fishy in the fridge.)

I also confess that I was out of homemade chicken stock and I used a 1-qt. box. I promise to make it with my best stock next time. (I have fish stock in the freezer but that didn't occur to me.) I might also promise to steam fresh clams and stem fresh spinach, but I think that would ruin the concept--this is a recipe that one can remember easily and stop at the store on the way home from work for the ingredients. It takes only 20 minutes to throw together, and the Pernod (I had Anisette) is essential: it unites all the flavors.

Thanks for a keeper.

http://www.finerkitchens.com/swap/forum1/40681_REC__Spinach_&_Clam_Soup

 
Yes, that amount of butter does seem extreme doesn't it? This was really a thorough review.

Thanks for doing it. I'm happy you liked it.

Can't imagine going to the trouble of stemming spinach and steaming clams.

 
Good to know! I had no idea. My dog will be very disappointed--old anchovies were her favorite!

 
Awww, go ahead and give the pooch

the anchovies. They're cheap and they really love that smelly fish thing. Plus, they're really good for them. ; )

Thanks for the review of the soup. can't wait to try it!

 
Oh, all right, LOL, but she already gets all the oil. She's 15 and deaf, but she can still hear the

precise "pfft" of an anchovy can being opened.

 
LOL, don't you love the selective hearing...

cans are not regularly opened in my kitchen except on Saturday morning for the weekly special "Breaky" of Innova or Merrill canned food. However, the hound knows the sound of the can opener, and magically appears at the sound of the first twist o' the wrist whenever I open the odd can here and there.

 
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