Cream of Clam Soup

Culinary Tools:

• Chef’s Knife
• Bamboo Cutting Board
• 6-quart Dutch Oven

Ingredients:

• 2 tablespoons olive oil
• ½ cup onion, chopped
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 pounds clams in the shells, rinsed
• 1/3 cup white wine
• 1 teaspoon parsley, chopped
• 12 ounces precooked chopped clams
• 1½ cups vegetable broth
• 1½ cups heavy cream
• Salt and black pepper to taste
• 5 thin slices garlic bread (crostini)
• Fresh cilantro, chopped (garnish)

Procedure:

1. In the 6-quart Dutch Oven, preheat olive oil at medium-high heat for about 4 minutes or until oil is very hot. Add onion, ginger and garlic; sauté for 2 minutes.
2. Add clams in the shells and sauté at medium heat for 5 minutes, or until shells open. Add wine and parsley; cook for 3 minutes.
3. Blend 12 ounces chopped clams with vegetable broth and heavy cream.
4. Pour blended mixture in the saucepan and bring to a light simmer (in about 4 minutes). Add salt and black pepper to taste.
5. Serve each portion with a slice of garlic bread; garnish with chopped cilantro.

Chef’s Note: If you are able to find fish or seafood broth, you may use it to replace the vegetable broth.