Clams vichyssoise

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 60
Baking 30
Portions 4
Freezing No


  • 1 kg (1¼ pound) of washed and brushed Littleneck clams
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 finely chopped onion
  • 4 peeled and diced potatoes
  • 750 ml (4 cups) of fish fumet
  • 30 ml (2 tablespoons) finely chopped fresh parsley
  • 250 ml (1 cup) of cooking cream
  • Salt and pepper up to taste
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  • In a casserole, fry sliced leeks and onion at low heat, in a mixture of butter and oil, for 3 to 4 minutes while stirring from time to time. Add potatoes and roast again for 2 to 3 minutes. Cover with fish fumet, add parsley and season. Bring to a boil and simmer for 15 minutes or until potatoes are cooked.
  • Meanwhile, set in another casserole with a bit of water and steam clams until it opens. Throw away closed ones and peeled left ones. Sieve finely clams cooking liquid and set peeled clams. Refrigerate.
  • In a mixer, set potatoes preparation and reduce in puree. Add cream, mix well and cool down in the refrigerator for 2 hours. When serving, add peeled clams with its cooking juice and serve.

Chef's notes

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