Clam Soup with White TruffleServes 6
3 tbsp. olive oil
1 shallot, peeled and diced
6 garlic cloves, chopped
42 medium clams, cleaned
1 qt. heavy cream
4 sprigs thyme
Salt and pepper
1 white truffle or 1 tbsp. truffle oil
In a pot, heat oil and add shallot and garlic. Cook 1 minute to soften, then add the clams. Shake to move, cover, and cook until all clams open.
In a sauce pan, bring the cream to a boil. Add thyme, turn off the heat, and let steep.
Pour clams into a large colander over a bowl to catch all the liquid. Let drain and, when able to handle, pull out the clams. Cut them into slices. Strain the clam liquid into the cream and bring back to a boil. Taste for seasoning.
Add cut clams and spoon into each soup dish. Shave white truffles over each dish or sprinkle with truffle oil.
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