Clam Vichyssoise

Clam Vichyssoise
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 2:45 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    canola oil

  • 2

    leeks minced

  • 1

    onion, minced

  • 4

    potatoes, peeled and diced

  • 4 cups
    (1 L)

    fish stock

  • 1 kg

    littleneck clams washed and brushed

  • 2 Tbsp.
    (30 mL)

    chopped fresh parsley

  • 1 cup
    (250 mL)

    table cream

  • To taste Salt and pepper


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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