Potato and Quahog Soup
- Gluten free
- Peanut free
- Low calorie
- Nut free
This soup features two of New Brunswick's best foods: potatoes from the province's rough and ragged soil, and clams from its rich yet rugged seashore.
Ingredients
- 3-1/2 lbs (1.75 kg) quahog clams or cherrystone clams or 3 lb/1.5 kg littleneck clams
- 1/2 cup (125 mL) dry white wine
- 1 large sweet onion or white onion, chopped
- 3 stalks celery with leaves, chopped
- 3 sprigs parsley
- 1 bay leaf
- 1/2 tsp (2 mL) (approx) salt
- Pinch black pepper
- Pinch ground mace or nutmeg
- Pinch dried savory
- Pinch dried thyme
- 1 lb (500 g) yellow-fleshed or white potatoes, peeled and diced
- 1/2 cup (125 mL) whipping cream
- 2 tbsp (30 mL) finely chopped chives or parsley
Preparation
Place well-rinsed clams in large saucepan with wine and 1/2 cup/125 mL water; cover and steam clams over medium-high heat until opened, about 10 minutes. (Discard any unopened clams.) Reserving cooking liquid, remove clams from pot and let cool; chop meat, discarding shells.
Add 3 cups/750 mL water to clam cooking liquid in saucepan; add onion, celery, parsley, bay leaf and salt. Bring to boil; reduce heat and simmer until vegetables are very soft, about 20 minutes. Discard parsley and bay leaf.
With immersion blender, or in blender in batches, purée soup. Return to simmer. Season to taste with pepper, mace, savory, thyme and a pinch salt; add potatoes and simmer until tender, 15 to 20 minutes.
Stir in cream; bring to boil. Add clams; stirring, return to simmer and cook for 1 minute. Ladle into bowls and top with chives.
Makes 4 to 6 servings.
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