Clam Potage

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add onions, carrots, and celery and cook until softened, about 8 minutes.

   Tip: Be gentle to prevent bruising the vegetables.

2. 2

   Add garlic, bay leaves, and thyme. Cook for 1 minute, until fragrant.

   Tip: Use a spatula to scrape up any browned bits from the bottom of the pot.

3. 3

   Add clams, white wine, and fish stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

   Tip: Do not stir the pot during this time, as this can release the clams from their shells.

4. 4

   Remove bay leaves and thyme. Use an immersion blender to puree the soup until slightly smooth. Alternatively, transfer the soup to a blender and puree in batches.

   Tip: Be careful when blending hot liquids.

5. 5

   Season the soup with salt, black pepper, and a splash of cream if desired. Taste and adjust as needed.

   Tip: You can also add more cream if you prefer a creamier soup.

6. 6

   Serve the Clam Potage hot, garnished with chopped fresh parsley or chives if desired.

   Tip: This soup is best served immediately, but you can also refrigerate or freeze it for later use.

7. 7

   To make the soup more substantial, serve with a side of crusty bread or over mashed potatoes.

   Tip: Feel free to customize the soup to your liking with additional ingredients or spices.