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Creamy Clam Soup




  • 1⁄2 cup chopped onion

  • 1⁄4 cup Enoki mushrooms (NB: If you cant find Enoki mushrooms, Porcini also works well)

  • 1⁄4 cup of thinly sliced carrot (clean the carrot and slice thin)

  • 6 cloves of garlic

  • 3 tablespoons butter or unsalted margarine

  • 3 tablespoons flour

  • 2 cups whole milk

  • 2 cups heavy (whipping) cream

  • 1 dash of black pepper

  • 3lbs of baby clams, drained,reserving liquid (Roughly 6 cups)

  • 1⁄2 teaspoon Worcestershire sauce

  • 1 stalk of parsley cut into short strips

  • 100ml white wine

  • Liquid for Steaming of uncooked Clams (you'll want the liquid (water and white wine combined) level a few inches above the top of the clams)


  • Steam the clams with white wine water and garlic over medium heat in a pan with a lid. Steam the clams until the shells are open. Remove the clams from the shells. Keep the clam sauce liquid and smash the garlic to make a paste.

  • In a medium saucepan, cook onion, mushroom and carrot in butter until tender.

  • Gradually stir in flour cook for 2-3 minutes to take away the raw flour taste. Then, whisk in the milk and cream, season to taste with salt and pepper, and bring to a very low simmer.

  • Add reserved clam liquid, garlic paste and Worcestershire sauce.

  • Cook and stir until thickened.

  • Add the cooked clams.

  • Heat through (DO NOT BOIL).

  • Garnish with parsley

  • Garnish with black pepper

Serve hot. Great with with crusty sour dough bread.


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