Wednesday, May 22, 2013
Spinach & Clam Soup
Here's one scrumptious soup that's sure to get you all clammed up. A blend of spinach and clams, this palate-pleasing pottage is a simple fix. One thing is certain -- this soup is definitely good food.
At a glance
1 (10 oz.) package frozen spinach, cooked and well drained 8 oz. clam juice 8 oz. minced clams with juice 8 oz. chicken stock 1 1/2 cups half-and-half 2 tbsp. fresh lemon juice 1 tbsp. Worcestershire sauce Pepper, to taste Chilled sour cream
In a blender or food processor purée spinach, clam juice, clams and juice and chicken stock. Transfer to saucepan and add half and half, lemon juice, Worcestershire sauce and pepper. Heat, but do not boil. Adjust seasonings and ladle into individual heatproof bowls. Top each bowl with 2 tsp. sour cream and broil for 2 minutes.