Soup of clams

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  • Clams fresh shell: 1,5 kg
  • Water: 1 cup
  • Oil: 1 tablespoon
  • Bacon, in pieces: 125 g
  • Onion: 1 chopped
  • Potatoes, peeled and cut into squares: 500 g
  • Fish broth: 300 ml
  • Milk: 2 cups
  • Cream: 1/2 cup
  • Salt: taste.
  • Pepper: taste.


Put the clams in a pot with water. Let it simmer on a low heat for 5 minutes or until the shells open. Coa-and left-if the net. Separate the molluscs of the shells and cut into small pieces. Pan lightly fry the bacon and onion in oil, stirring constantly, until the bacon to be crispy and onions are tender. Then add the potatoes and moves.

Joins more water to the liquid from the cooking clam up to get 1 quarter cup. Pour this liquid, the broth and milk in the pan. Take it to a boil and let it cook with the lid and simmer for 20 minutes. Join the cream, the clams, salt and pepper. Heat the soup just before serving, decorated with chopped parsley.

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