James Beard Clam Soup Recipe
Ingredients:
- 24 fresh clams, well scrubbed
- 4 1/2 cups half and half
- Pinch of salt
- Pinch of cayenne pepper
How to cook James Beard Clam Soup:
- Remove clams from their shells, being sure to reserve their liquid.
- Heat the half and half with the salt and cayenne. Bring just to a boil.
- Immediately add the clams and their juice and bring the soup to boil again.
- Serve the James Beard Clam Soup hot with crusty, warm French bread.
Note:
The James Beard Clam Soup recipe very easy to prepare and so good!
Use cherrystone clams for this soup. Don’t chop them because the whole clam looks better than the chopped. Be careful not to overcook the clams as they will get tough and stringy; as soon as the soup boils, serve it.
Comments:
James Andrew Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, James Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s.
This recipe for James Beard Clam Soup serves/makes: 4
Main Ingredient: Clams
Preparation Method: Soup/Stew
Cuisine: American