Coquina soup – clam soup


2 gal washed coquinas
1 chopped onion
2 cup white wine
2 1/2 cup heavy cream
salt and pepper

How to prepare

Put one finely chopped onion in the bottom of a large kettle and add the coquina. Pour in one cup of water and the wine and bring to a boil and simmer for about 15 to 20 minutes until the tiny shells open and their juice blends with the wine. This should produce about 1 to 1 1/2 quarts of broth. Carefully strain broth through a colander and then stir in the cream. Heat, but do not bring to a boil, and serve with a light top garnish of paprika. Note: coquinas are small clams found at the edge of the surf.

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