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Mussel soup

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  • 200 g canned clams, chopped
  • 1 cup chopped onion
  • 1 cup diced celery
  • 2 cups diced potatoes
  • 1 cup diced carrots
  • ¾ cup butter
  • ¾ cup flour
  • 1 liter of heavy cream
  • 2 tablespoons of red wine vinegar
  • 1 ½ teaspoons of salt
  • ground black pepper to taste

Instructions

1 Drain the clam juice into a large frying pan onions, celery, potatoes and carrots. Add water to coat completely and simmer until cooked.

2 Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Pour in flour and mix until smooth. Cook and stir constantly until thick. Add the vegetable mixture with clam juice. Stew on high heat, but do not boil.

3 Lay the clams before serving. If they are cooked for too long, they become tough. When the clams are heated, mix with vinegar and season with salt and pepper.

Clam soup

Shellfish Soup is a very nutritious, traditional American soup that is popular all over the world. This dish will be a real find for those who love soups, but are tired of the monotony and want to bring something new to their diet - clam soup will be an excellent substitute for ordinary meat soups, since it does not contain the usual broth.

It’s not difficult to make soup from clams - the process takes less than an hour and does not require special culinary skills, but you should be careful with clams - if you digest them, they will become too hard to taste.

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