Soups

Clam soup


Ingredients for Making Clam Soup

  1. Clam fillet 400 gr.
  2. Onion 2 pcs.
  3. Champignon mushrooms 300 gr.
  4. 2 cloves of garlic
  5. White wine 100 ml.
  6. Chicken broth 200 ml.
  7. Potato 2 pcs.
  8. Bacon 150 gr.
  9. Liquid cream 100 ml.
  10. Ground pepper and salt to taste
  11. Rosemary, bay leaf to taste
  12. Vegetable oil 3 tbsp. spoons
  • Main Ingredients Mushrooms, White Wine
  • Serving 4 servings
  • World CuisineEnglish Cuisine

Inventory:

Saucepan, Knife, Cutting board, Glass, Spoon, Plate, Bowl, Frying pan

Cooking Clam Soup:

Step 1: Start cooking soup.

Cut the bacon into small cubes. Pour a little vegetable oil into the pan and heat it over medium heat. Add chopped bacon to it and, stirring occasionally, fry until crisp and golden brown. In this period, peel the onion, rinse it in water and cut into cubes. Add it to the bacon pan and fry for another 3-4 minutes. Mushrooms should be thoroughly washed and cut into large pieces. You can simply divide each mushroom into 4 parts. Pieces of garlic peeled and finely chopped with a knife. Shredded mushrooms and garlic are added to the pan and simmer until the mushrooms are significantly reduced in volume and acquire a light golden hue. All liquid (juice from mushrooms) should boil. We put the entire contents of the pan into a pan and fill it with white wine. Add a sprig of rosemary and bay leaf. Stew the ingredients until half of the wine has evaporated, after which we pour the chicken broth and continue to cook the soup.

Step 2: Add the Clams.

Clam fillets should be thawed, washed thoroughly and cut lengthwise. Next, cut the resulting parts into long thin ribbons and then each transverse. Thus, thin squares should turn out. Next, add them to the pan, cover and cook for 30 minutes. At this time, peel a few potatoes and wash them, cut the tubers with medium squares and add to the soup. Cook the potatoes until fully cooked: about 20 minutes. You can check the softness of the vegetable with a fork or knife. After that, salt and pepper the soup to taste and pour in the liquid cream. Bring the liquid to a boil and turn off the heat.

Step 3: Serve the clam soup.

In order for the taste of the soup to be more intense, it needs to be given a little brew. To do this, hold it under the lid for 30 minutes. If it cools down, we warm it again, pour it on portioned plates and serve it on the table, decorating it with fresh green greens. Good appetite!

Recipe Tips:

- - In addition to frozen mollusk fillet, you can also use canned meat in your own juice. In this case, for a brighter taste and aroma, juice from a can can also be added to the soup.

- - You can also use clams in shells to make soup. Cooking them is quite simple, although it takes a lot of time. Pour the shells with cold water and soak for about 5 hours. After this, the liquid must be drained, put the shells in a pan and pour purified cold water. Cook them over medium heat until the shells open. After that, the mollusks are removed from the shells, and the broth is filtered. We also add the broth to the soup, and you can decorate the finished dish with the remaining halves of the shells.