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Clam Vichyssoise 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
1 Tbsp. (15 mL) butter 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
Clam Vichyssoise

Clam Vichyssoise

Rate this recipe
4 Votes
  • Gluten-free
6
servings
0:20
Preparation
0:25
COOKING
2:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    butter
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    NATREL LACTOSE FREE BUTTER

    250 g

  • 1 Tbsp.
    (15 mL)
    canola oil
  • 2
    leeks minced
  • 1
    onion, minced
  • 4
    potatoes, peeled and diced
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    THE LITTLE POTATO COMPANY

    THE LITTLE POTATO COMPANY

    $3.99 ea.

    FRESH CREAMER POTATOES, 454 g PRODUCT OF CANADA, CANADA No. 1 GRADE SELECTED VARIETIES

  • 4 cups
    (1 L)
    fish stock
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    MIN, 900 g, 2.43/100 g

  • 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
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    SELECTED SIZES SELECTED VARIETIES

Imprimer ma sélection

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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