Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) unsalted butter 1/2 cup(s) chopped scallions 2 cup(s) dry white wine 1 package(s) (5 ounces) imported garlic-and-herb cheese spread 3 dozen littleneck clams , scrubbed and purged 2 cup(s) heavy cream 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground black pepper 1/4 cup(s) chopped fresh Italian parsley for garnish

Instructions Jump to Ingredients ↑

  1. Melt the butter in a 3-quart saucepan over medium heat. Add the scallions and sauté until softened, 2 minutes. Add 1 cup wine and the cheese and whisk until the cheese is melted. Gradually whisk in the remaining 1 cup wine until the mixture is smooth. Heat to boiling, add the clams, and cover tightly. Cook until the clams start to open, 5 minutes. Add the cream, salt, and pepper. Stir well so all the closed or partially opened clams are free to open fully. Cover tightly and cook until the clams open, about 5 minutes longer. Discard any unopened clams. Sprinkle the soup with parsley and ladle into warmed bowls.


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