Ingredients
2tbspunsalted butter
½cupscallions,chopped
2cupsdry white wine
1pkggarlic and herb cheese spread,imported
36Littleneck Clams
2cupsheavy cream
¼tspsalt
¼tspfreshly ground black pepper
¼cupfresh Italian parsley,chopped for garnish
Preparation
Melt the butter in a 3-quart saucepan over medium heat.
Add the scallions and sauté for about 2 minutes until softened.
Add 1 cup wine and the cheese and whisk until the cheese is melted.
Gradually whisk in the remaining 1 cup wine until the mixture is smooth.
Heat to boiling, add the clams, and cover tightly.
Cook for 5 minutes until the clams start to open.
Add the cream, salt, and pepper.
Stir well so all the closed or partially opened clams are free to open fully.
Cover tightly and cook for 5 more minutes until the clams open.
Discard any unopened clams.
Sprinkle the soup with parsley and ladle into warmed bowls.
