Recipe information
Ingredients for - Herb Cheese, White Wine, and Littleneck Clam Soup
2. 1/2 c. chopped scallions -
4. 1 package imported garlic-and-herb cheese spread -
5. 3 dozen littleneck clams -
9. 1/4 c. chopped fresh Italian parsley for garnish -
How to cook deliciously - Herb Cheese, White Wine, and Littleneck Clam Soup
1. Stage
Melt the butter in a 3-quart saucepan over medium heat. Add the scallions and sauté until softened, 2 minutes. Add 1 cup wine and the cheese and whisk until the cheese is melted. Gradually whisk in the remaining 1 cup wine until the mixture is smooth. Heat to boiling, add the clams, and cover tightly. Cook until the clams start to open, 5 minutes.
2. Stage
Add the cream, salt, and pepper. Stir well so all the closed or partially opened clams are free to open fully. Cover tightly and cook until the clams open, about 5 minutes longer. Discard any unopened clams. Sprinkle the soup with parsley and ladle into warmed bowls.
