Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 93

Thinly slice 3 leeks, fry in butter till softened, then add 150g smoked bacon, chopped, making sure the leeks do not colour. Cook 1kg small clams with a glass of white vermouth or wine in a large pot with a tight-fitting lid for a few minutes, till the clams open. Pull the clams out of their shells; it doesn’t take long when you get into the swing of it. Add 400ml of the clam cooking liquor to the leeks and bacon with 200ml double cream, some black pepper and a little chopped parsley. Remove half of the mixture and blitz in a blender or food processor, then stir it back into the soup. Add the clams and serve with roughly torn crusty bread. For 4.