Clam Velouté

Instructions

1. 1

   Heat the butter in a large saucepan over medium heat. Add the garlic, onion, celery, and carrots and cook until the vegetables are softened, about 5 minutes.

   Tip: Be careful not to burn the vegetables.

2. 2

   Add the white wine and cook until it has almost completely evaporated, about 2 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the clams, paprika, salt, and black pepper. Stir to combine, then reduce heat to low and simmer, covered, until the clams have opened, about 5 minutes.

   Tip: Be patient, as this can take a bit longer.

4. 4

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot liquids.

5. 5

   Stir in the dairy and cream, then simmer over low heat until heated through, about 2 minutes.

   Tip: Do not let the soup boil.

6. 6

   Taste and adjust seasoning as needed, then serve hot, garnished with chopped parsley.

   Tip: Serve immediately, as the soup will thicken as it cools.