Cold Soups
Clam Broth with Cream
Page 66
Cuisine: North American | Course Type: Soups and Stews
(1 review)
Tags: AJSPRY
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aj12754 from Montclair, NJ
I was surprised at how much I enjoyed this very simple soup. It is just a combination of bottled clam juice and half and half in a 2/1 ratio that is then thoroughly chilled. I would suggest making it many hours or even the day before serving. At the time of serving you add Tabasco to taste and white pepper. We added some snipped chives for color and were happy with the result.
A nice appetizer soup for clam lovers in the summer. For a more substantive version, it would be nice to add minced clams.
Part of the Team AJ/Soupereasy chilled soup project.
(edited 15th October 2011) (0) comment (0) useful
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