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Leeks
Clams vichyssoise
Author:
Les Cultures de chez nous
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Preparation
60
Baking
30
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Clams vichyssoise
From
Sep 16
to
Jan 01
Preparation
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.
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Clams vichyssoise
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