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Clam Vichyssoise
2013-08-06
https://www.metro.ca/userfiles/image/recipes/vichyssoise-palourdes-1783.jpg
PT20M
PT25M
PT2H45M
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.
6
Metro
3
4
5
1
1 Tbsp. (15 mL) butter
1 Tbsp. (15 mL) canola oil
2 leeks minced
1 onion, minced
4 potato, 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
Clam Vichyssoise
-
![]()
Gluten-free
6
servings
0:20
Preparation
0:25
COOKING
2:45
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)canola oil
-
2
leeks minced
-
1
onion, mincedYou might like:
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Flyer Deal
(1)
YELLOW ONIONS
$2.49 ea.
2 lb PRODUCT OF ONTARIO CANADA No. 1 GRADE
-
4
potato, peeled and dicedYou might like:
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Flyer Deal
(1)
LPC CREAMER POTATO KITS
$3.99 ea.
454 g PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES
-
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
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.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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