Serves 4.
Note: Don't like clams? Substitute a little crabmeat. From "My French Family Table," by Beatrice Peltre.
• 4 tbsp. olive oil, divided
• 1 potato, peeled and finely diced
• 1/4 c. red bell pepper, finely diced
• 1/4 c. orange bell pepper, finely diced
• Kernels and cobs from 5 ears of corn, divided
• Sea salt and pepper
• 16 slices of chorizo
• 16 little neck clams (see Note)
• 2 c. whole milk
• 3 c. vegetable stock
• 6 fresh sage leaves
• 1/4 red onion, finely chopped
• 1/4 tsp. fennel seeds, crushed
• 1 tsp. ground coriander
• 1 leek, white part only, finely chopped
• 2 celery ribs, diced
• 1 fennel bulb, diced; some fennel fronds saved for garnish
• 2 bay leaves
• Parsley Oil (see recipe)
• Fresh parsley, finely chopped
Directions
To prepare garnish: In frying pan, heat 2 tablespoons olive oil over medium heat. Add potato and both bell peppers. Sauté for 5 minutes, or until vegetables are cooked through. Add corn kernels from 1 ear and cook for another minute. Season with sea salt and pepper; set aside.
To prepare soup: In nonstick frying pan, cook chorizo for a few minutes on each side, until browned. Transfer to paper towels to absorb excess oil; set aside.
Heat pot of water and place clams in steamer basket on top. Cover and cook until clams open (about 5 minutes). Remove from heat and discard clams that don't open. Cover pot to keep clams warm; set aside.
In pot wide enough to hold corncobs, combine milk, stock, corn kernels and cobs, and sage. Season with sea salt and pepper, and bring to a simmer. Cook for 10 minutes, then remove from heat. Keep covered and let rest for 10 minutes.
Meanwhile, in large pot, heat 2 tablespoons olive oil over medium heat. Add onion, fennel seeds and ground coriander. Cook for 2 minutes, stirring occasionally, until soft but not browned. Add leek and celery, and cook for 5 more minutes, stirring occasionally. Add diced fennel and continue cooking for 5 minutes, stirring occasionally. Add milk and corn mixture (with corncobs still in) and bay leaves. Simmer soup, covered for 15 minutes, or until vegetables are soft. Discard corncobs and bay leaves.
Transfer soup to bowl of food processor, a few cups at a time, and purée until smooth. To serve, ladle soup into bowls. Add a few steamed clams and slices of chorizo. Drizzle with Parsley Oil and finish with chopped parsley and a bit of chopped fennel fronds.
Makes 1 cup.
Note: In addition to using it as a garnish for the soup, this is a great vinaigrette and as a garnish for risotto or fish.
• 2 c. packed parsley leaves
• Sea salt
• 1 c. olive oil
Directions
Blanch parsley for 10 seconds in salted boiling water. Transfer to an ice water bath to cool. Drain and dry between towels. Place parsley leaves in bowl of food processor with the oil, and blend until texture is fine. Pass oil through a fine sieve. Store in refrigerator for up to 1 week.
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