Ingredients
2 tbsp. unsalted butter
1/2 c. chopped scallions
2 c. dry white wine
1 package imported garlic-and-herb cheese spread
3 dozen littleneck clams
2 c. heavy cream
1/4 tsp. salt
1/4 tsp. Freshly ground black pepper
1/4 c. chopped fresh Italian parsley for garnish
Preparation
Step 1Melt the butter in a 3-quart saucepan over medium heat. Add the scallions and sauté until softened, 2 minutes. 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 until the clams start to open, 5 minutes.Step 2Add the cream, salt, and pepper. Stir well so all the closed or partially opened clams are free to open fully. Cover tightly and cook until the clams open, about 5 minutes longer. Discard any unopened clams. Sprinkle the soup with parsley and ladle into warmed bowls.
