Clam Vichyssoise
| Preparation: | 20 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 25 min |
| Total: | 2 h 45 min |
servings
Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 1Tbsp. (15 mL) Irresistibles canola oil*
- 2 leeks, minced
- 1 onion, minced
- 4 Irresistibles potatoes*, peeled and diced
- 4 cups (1 L) fish stock
- 2.2lb. (1 kg) littleneck clams, washed and brushed
- 2 Tbsp. (30 mL) chopped fresh parsley
- 1 cup (250 mL) table cream*
- Salt and pepper to taste.
Preparation
In a large saucepan, cook leek and onion in butter and oil over low heat for 3-4 minutes, stirring occasionally.
Add potatoes and cook 2-3 minutes more.
Cover with fish stock, add parsley and season.
Bring to a boil and simmer for 15 minutes or until potatoes are cooked.
Meanwhile, in another saucepan, steam clams open in a small amount of water.
Throw away any that remain closed and remove meat from open ones.
Strain clam cooking liquid through a very fine sieve, put shelled clams in it and refrigerate.
Purée potato mixture in the blender. Add cream, blend and refrigerate for about 2 hours.
Just before serving, add clams and cooking liquid.
Suggestion
Refrigerate: 2 hoursChicken broth can be substituted for fish stock.
* We recommend Selection and Irresistibles products.
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