Recipes

Ingredients

• 1 kg (2 lb) fresh Stimpson’s surfclams in their shells (or a 142 g [⅓ lb] can)
• 50 ml (1.5 oz.) white wine
• 50 ml (1.5 oz.) olive oil
• 1 large onion, diced
• 2 cloves of garlic, chopped
• 1,5 l (6 cups) fish stock
• 30 ml (2 Tbsp) corn starch
• 2 egg yolks
• Juice from half a lemon
• Chopped cilantro to taste
• Croutons sautéed in butter

Preparation

• Wash the surfclams and cook them in a large covered pot in white wine until they open. Take them out of their shells and set aside the juice.
• Sweat (draw the moisture away from) the onion and garlic in olive oil, add the fish stock and the court-bouillon. Bring to a boil; thicken with corn starch diluted in a little cold water.
• In a bowl, mix the egg yolks, lemon juice and chopped cilantro.
• Away from the heat, incorporate this mixture into the soup to thicken. Heat but do not bring to a boil; add the surfclams.
• Serve with croutons sautéed in butter.