Cooking Instructions
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Step 1
Sauté
Onion (1)
and
Garlic Paste (1 tsp)
in
Butter (1/2 cup)
.
Step 2
Add
All-Purpose Flour (1/3 cup)
and
Dried Thyme (1 Tbsp)
, sauté until “blond”.
Step 3
Add
Clam Juice (4 cups)
,
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 4
Add
Pinot Grigio (2 cups)
. Whisk until the soup comes to a simmer. Simmer on medium-low heat for 5 minutes, stirring occasionally.
Step 5
Add
Potatoes (2)
. Simmer until potatoes are soft but not mushy.
Step 6
Add
Chopped Clams (1 lb)
with its juices.
Step 7
Add
Fresh Clams (2 lb)
. Bring to a simmer, then remove from heat as soon as clams start to open.
Step 8
Add
Heavy Cream (2 cups)
. Check and adjust seasonings to taste.
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