Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
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
3 4 5 1
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

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SALTED OR UNSALTED


  • 1 Tbsp.
    (15 mL)
    canola oil
  • 2
    leeks minced
  • 1
    onion, minced
    You might like:

    Flyer Deal  (1)
    SCHNEIDERS MINI-SIZZLERS

    SCHNEIDERS MINI-SIZZLERS

    $3.99 ea.

    FROZEN, 375 g


  • 4
    potatoes, peeled and diced
    You might like:

    Flyer Deals  (3)
    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    EARTH FRESH FARMS POTATOES 5 LB PRODUCT OF CANADA, CANADA NO. 1 GRADE OR PRODUCT OF U.S.A., NO. 1 GRADE

    $4.99 ea.

    SELECTED VARIETIES


    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    STRAWBERRIES 454 G PRODUCT OF U.S.A., NO. 1 GRADE RASPBERRIES 170 G PRODUCT OF MEXICO BLACKBERRIES 170 G PRODUCT OF MEXICO

    $1.99 ea.


    SWEET POTATOES

    SWEET POTATOES

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg


  • 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
    You might like:

    Flyer Deals  (3)
    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES



  • To taste Salt and pepper
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.