Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
ServingsEasy
7 hr
Published 2008
Seafood soups don’t need a slow cooker. Fish falls apart and shellfish gets rubbery when cooked all day, and seafood broth really doesn’t need hours of cooking to reach perfection. And yet, the notion of 20 minutes of prep in the morning yielding an impressive, home-cooked indulgence at the end of the day, when it’s most appreciated, is practically irresistible. In this recipe, fresh clams are steamed open in a mixture of wine and water and then reserved. The clam cooking liquid becomes the
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement