James Beard’s Clam Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 7-ounce cans whole clams in juice
  • ¾ pint double cream


In a blender, blend whole clams in juice until the mixture is thick. Pour it into the top of a double saucepan. Add double cream and butter, and season to taste with salt and freshly ground black pepper. Heat the soup to boiling point over hot water, and serve it with a dash of paprika.