Ingredients
2 lbs river kai clams or 2 lbs fresh clams
6 cups water
4 tablespoons butter
1 medium onion, finely diced
1 garlic clove, minced
1/4 cup flour
1 cup coconut milk
salt and pepper
lemon juice
green onion, chopped for garnish
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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Clean clams and rinse. Place clams in a pot with the water. Simmer until clams open. Remove from heat. Strain the clam stock and set aside. In a separate pot, heat the butter, and add the diced onion and garlic. Cook until the onion is translucent. Stir in the flour, and cook for 1 minute. Do not brown. Slowly stir in the clam stock. Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes. Season with salt, pepper and lemon juice to taste. Divide soup among bowls. Just before serving, add clams, and garnish with the chopped green onion.