James Beard’s Clam Soup from The Robert Carrier Cookbook by Robert Carrier
In a blender, blend whole clams in juice until the mixture is thick. Pour it into the top of a double saucepan. Add double cream and butter, and season to taste with salt and freshly ground black p...
Ingredients
- ¾ pint double cream
- 2 7-ounce cans whole clams in juice
- 2 tablespoons butter
- salt and freshly ground black pepper
- paprika
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