Clams In Spinach And Garlic Broth
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 3cups well-flavored chicken stock
- 3¼cups packed spinach leaves (no stems)
- ½cup dry white wine
- 4pounds mahogany or littleneck clams, scrubbed
- 2tablespoons flat-leaf parsley
- 2tablespoons watercress leaves
- 2tablespoons basil leaves
- 1tablespoon chopped chives
- 1large clove garlic, chopped
- 1tablespoon chopped shallot
- 4tablespoons softened unsalted butter
- Juice of ½ lemon
- 1tablespoon Pernod or Ricard
- ⅓cup heavy cream
- Fresh-ground black pepper to taste
Nutritional analysis per serving (8 servings)
338 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 1507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place chicken stock in 4-quart saucepan. Add 3 cups spinach, and cook until wilted, about 2 minutes. Use slotted spoon to transfer spinach to blender, with ½ cup hot chicken stock. Puree.
- Step 2
Place wine in 4-quart saucepan, add clams, cover and cook over medium heat until clams open, 3 to 5 minutes. Drain clams, and strain liquid into chicken stock. Set clams aside.
- Step 3
Add parsley, watercress, basil, chives and remaining spinach to blender. Puree. Add garlic and shallots. Puree. Add butter. Puree, and pour mixture into chicken stock. Add lemon juice, Pernod and cream. Season to taste with pepper.
- Step 4
Add clams to broth, reheat and serve.
Private Notes