Clams in a Shallot and Pernod Broth
Lately, I’ve been trying to shake off the cold virus from hell that just won’t go away. It comes then it goes, then it comes back again. When the cold (referring to both the virus and the weather) season sets in, it’s time to wrap yourself in a big blanket or a knit sweater to combat chilly winds and fading sunlight. The antidote to this cooler weather? Something hot, of course!
The severe weather changes and the sharp temperature jumps we experience in our Canadian autumn really does the body in! This means lots of sniffling noses, itching throats, burning foreheads, aching muscles to be dealt with. It’s time to call the troops in!
We march right into the kitchen for a batch of hot soup to soothe the body, to warm the insides. A cup of soup never gets old. When our immune system is compromised, a little hot something-something always does the trick in making us feel downright comfy!
Like this clams in a hot broth I made. The thin-shelled, cold-water pasta clams (yay, they are here!) are starting their season right now. Get them while they’re hot!
- 2 pounds (950 g) pasta clams
- 3 garlic cloves, smashed
- a splash of Pernod (an anise-flavoured liqueur)
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 2 large shallots, finely diced
- ½ cup Pernod (an anise-flavoured liqueur)
- 2 medium white potatoes, peeled and diced
- 4 cups (1 L) vegetable stock
- 1 teaspoon sea salt
- ½ teaspoon ground white pepper
- smoked Spanish paprika, Basque pepper (piment d'Espelette), or cayenne pepper
- finely minced chives, parsley, marjoram, or cilantro to garnish
- In a medium pot, combine clams, garlic, a splash of Pernod, and 2 cups of water. Cover and cook clams over medium high heat until clams open, about 5 to 7 minutes.
- Remove clams and set aside. Reserve at least 1 cup of clam broth.
- In another pot, heat olive oil over medium heat and add the shallots. Sweat for about 1 to 2 minutes or until fragrant and translucent.
- Add the other ½ cup Pernod and cook for about 1 minute or until the alcohol has just evaporated.
- Stir in the potatoes, vegetable stock, reserved clam cooking water.
- Bring pot to a boil, then cover. Reduce to simmer for about 20 to 30 minutes, or until the potatoes are tender.
- Season with salt and white pepper.
- Using an immersion hand blender, puree the soup and then strain.
- Serve soup with clams and garnish with your preferred herbs (I used chives and marjoram).