1. In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened. 2. Remove clams from pot and reserve liquid for the soup. 3. Remove the clam meat from shells and chop roughly. 4. Discard shells and set clam meat aside. 5. In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent. 6. Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute. 7. Turn up the heat and add the sherry. 8. Let the alcohol evaporate --this will take about 1 minute. 9. Then add the clam liquid and salt. Stir again and simmer for 3 minutes. 10. Add the milk and diced potatoes. Simmer for 10 minutes. 11. Now add the flour/water mixture and stir well to thicken. 12. After about 5 minutes, or just before serving, add the chopped clams to the soup, don't do this too early so that you don't overcook them. 13. Add the chopped basil and stir well. Taste the soup and add more salt if it's needed. 14. Serve soup with a piece of garlic buttered toast. ---------------------------------------------------------------------------
Nutrition
Ingredients
