Clam Consommé and Variations

Ingredients

• 2 quarts Fresh clams in shell (For consommé and frappé)
• 0.25 cup Cold water (For consommé)
• 4 cups Chicken consommé (Prepared, for consommé)
• 0.5 cup Cold water (For frappé)
• 2.5 cups White Stock (For frappé)
• 0.5 tsp Salt (For frappé)
• 0.25 tsp White pepper (For frappé)
• 0.5 cup Whipped cream (For garnish, frappé)
• 1 quart Fresh clams in shell (For bisque)
• 1.5 cups Cold water (For bisque)
• 0.33 cup Butter (For bisque)
• 0.33 cup All-purpose flour (For bisque)
• 0.5 medium Onion (Chopped, for bisque)
• 2 cups Heavy cream (For bisque)

Instructions

1. 1Wash two quarts of clams in their shells thoroughly under cold running water.
2. 2Put the washed clams in a kettle with one-fourth cup of cold water. Cover the kettle tightly and cook over medium heat until the shells open. This should take about 5-10 minutes.
3. 3Strain the clam liquor through a double thickness of cheesecloth to remove any sand or shell particles.
4. 4Add the strained clam liquor to four cups of prepared chicken consommé. Clear the consommé according to your preferred method (egg white clarification is common).
5. 5Wash and scrub two quarts of clams with a brush, changing the water several times to remove all sand.
6. 6Put the scrubbed clams in a kettle with one-half cup of cold water. Cover tightly and steam until the shells are well opened. This should take about 5-10 minutes.
7. 7Remove the clams from their shells and strain the liquor through a double thickness of cheesecloth.
8. 8Since the original recipe refers to 'White Stock III', a basic white stock recipe is assumed. This typically involves simmering chicken or veal bones with aromatics (onion, celery, carrot) in water for several hours, then straining. A quick version can be made by using store-bought low-sodium chicken broth.
9. 9To one and two-thirds cups of clam liquor, add two and one-half cups of White Stock, salt, and white pepper. Season highly to taste.
10. 10Cool the mixture completely, then freeze to a mush in an ice cream maker or by stirring occasionally in the freezer.
11. 11Serve the clam and chicken frappé in place of soup in frappé glasses, and garnish with whipped cream.
12. 12Wash one quart of clams in their shells thoroughly under cold running water.
13. 13Put the washed clams in a kettle with 1 1/2 cups of cold water. Cover the kettle tightly and cook over medium heat until the shells open. This should take about 5-10 minutes.
14. 14Strain the clam liquor through a double thickness of cheesecloth to remove any sand or shell particles. Reserve the clams and chop them coarsely.
15. 15In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
16. 16Add the chopped onion to the roux and sauté until softened, about 5 minutes.
17. 17Gradually whisk in the strained clam liquor. Add the chopped clams and cream. Simmer gently for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
18. 18Serve the clam and tomato bisque hot.