Dublin Clam Soup Recipe

Name: Dublin Clam Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 clams (or a big ol' can of clams) or 36 mussels, scrubbed and rinsed (or a big ol' can of clams); 1 cup water; 1 medium onion, chopped; 1 bay leaf (laurel); 4 tablespoons chopped parsley; 3 tablespoons butter; 3 tablespoons flour; 2 cups milk; ½ cup heavy cream; 1 egg yolk; ¼ teaspoon ground nutmeg; salt; white pepper; chopped parsley (to garnish)

Servings: persons

36 clams (or a big ol' can of clams) or 36 mussels, scrubbed and rinsed (or a big ol' can of clams)
1 cup water
1 medium onion, chopped
1 bay leaf (laurel)
4 tablespoons chopped parsley
3 tablespoons butter
3 tablespoons flour
2 cups milk
½ cup heavy cream
1 egg yolk
¼ teaspoon ground nutmeg
salt
white pepper
chopped parsley (to garnish)

1
Discard any clams that are open or damaged, or just open your can of clams.
2
Combine the water, onion, bay leaf, and parsley in a large saucepan.
3
Add the clams and bring to a boil over high heat.
4
Reduce the heat and simmer covered for 5 to 10 minutes, until the shells open.
5
If you are using live clams or fresh clams, discard any clams that do not open.
6
Remove the clams from the shells and reserve them, discarding the shells.
7
Strain the broth through a paper towel or clean dish towel.
8
and reserve.
9
Melt the butter in a heavy sauce pan over moderate heat, add the flour and cook for 3 minutes, stirring constantly.
10
Add the milk and reserved clam broth and stir until thickened.
11
Beat the cream and the egg yolk together, adding a few tablespoons of the hot liquid, and mix well.
12
Add the cream mixture to the sauce pan, stirring constantly over low heat for 3 minutes.
13
Add the nutmeg, salt, pepper, and clams, stirring to mix well.
14
Serve garnished with chopped parsley sprinkled on the surface.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 36 clams (or a big ol' can of clams) or 36 mussels, scrubbed and rinsed (or a big ol' can of clams), 1 cup water, 1 medium onion, chopped, 1 bay leaf (laurel), and more.

Yes, Dublin Clam Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dublin Clam Soup

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