Delicious and aromatic creamy clam soup is prepared on the basis of clam broth mixed with dry vermouth (or white wine). Seafood is boiled first and laid out, while you cook the soup, and then add them back to the finished a dish right in the sinks for a spectacular serving or peeled for more comfortable use. Extra flavor and aroma to this fried bacon with onions and celery will give amazing soup also a gentle cream. Before cooking, make sure that everything raw mollusk flaps tightly closed so that there are no unpleasant surprises. Nutritional value of one serving: (4 total) Calories 4one 0, total fat 17 g. saturated fat 6 g. protein 31 g. carbohydrates 35 g., fiber 3 g., cholesterol 65 mg., sodium 1050 mg., sugar 0 g. 
Time: 40 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 pcs. small clams washed with a brush
- 0.5 tbsp. dry vermouth or white wine
- 1 tbsp. l extra virgin olive oil
- 3 slices of bacon, chopped
- 1 head of garlic, chop coarsely
- 3 feathers of green onions (only white and light green parts), thinly sliced
- 3 stalks of celery, finely chopped + chopped leaves for filing
- 1/3 Art. flour
- 1 tbsp. fresh or frozen green peas
- 0.5 tbsp. nonfat cream
- 1 small baguette, sliced
Recipes with similar ingredients: shellfish, white wine, vermouth, peas, celery, cream, green onions, bacon
Recipe preparation:
- In a large saucepan over high heat, bring to a boil 4 tbsp. water and vermouth. Add the clams, cover and cook until they will not start to open, 4-10 minutes; as soon as they open transfer them with tongs into a bowl. Throw away all unopened shells. Strain the liquid through a fine sieve into another the dishes.
- Meanwhile, in a large saucepan over medium heat, heat olive oil. Add the bacon and garlic. Fry periodically stirring until the bacon begins to brown, about 7 minutes. Add green onion, chopped celery, 0.5 tsp. salt and some black pepper. Fry, stirring occasionally while the vegetables Do not soften, about 7 minutes.
- Sprinkle the vegetables in a pan with flour; cook, stirring, about 1 minutes. Slowly mix the retained clam fluid, mixing and scraping from the bottom of the pan all adhered pieces. Bring to a boil and cook soup until thickened, about 3 minutes. Salt and pepper to taste.
- Add clams to the pan (if necessary, clean them from sinks and chop); add green peas. Boil so that everything warm up, about 2 minutes. Remove from the stove and stir in the cream. Sprinkle celery with soup and serve with baguette.
