Dip the clams in water to release the sand, place in a pot with a little water and steamed until they open, remove, separate the clams of their shells and pour the cooking broth into cups (complete two cups and mean adding water if necessary) and cut the clams into small pieces and reserve.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make the original clam soup: |
| 125 grs of bacon in dados 3 doc. of clams (if you do not find mussels) 2 cdas of flour 2 garlic leeks in slices two minced celery branches 6 tender onions chopped 3 potatoes in dice 1 sprig of aromatic herbs (thyme, laurel and parsley) 3 Milk or cream cups 50 grs of butter salt pepper |
Ingredients to make the original clam soup:
2. In a pan place the pieces of bacon and slowly fry until the fat takes brown, reserve.
3. In a pot meal the butter and add the onion, the leek and the celery, and leave until the onion is brown.
4. Add the flour, stir about 3 minutes, incorporate the potatoes and pour the clams broth. Leave a minimum fire 10 minutes.
5. Put the clams, leave a few minutes or until the potatoes are tender, add the milk or cream, the aromatic herbs and salt and pepper. Before serving add the crispy bacon.
6. Serve very hot, in individual casseroles with sour bread in the background or with crunchy, salty, crumbled cookies above.
