Creamy clam and squash soup Clam and Sqaush Soup

Clam and Sqaush Soup


Clam and squash soup


1 ½ butternut squash, cut, skinned, chunks tossed with 1 tbs. of oil, baked for 25 minutes
1 lb of Navy beans, soaked and cooked for 1 ½ -2 hrs. Reserve one cup of broth
9-10 dozen little neck clams, steamed open and shucked and reserve one cup of juice
1 cup of chopped celery
5 ounces or 5 pieces of bacon, cut small and fried
1 cup of chopped onion
4 gloved of garlic, minced
1 cup of heavy cream
1 ½ cups of white wine
Salt and pepper to taste.
2 tablespoons of butter
1 tbs of olive oil
Total cooking time: 2 hours

While the beans cook, pop the squash into the oven, steam the clams open, shuck and discard all the shells. Filter the water from the clams. Reserve 1 cup.

Hint for cooking the beans: cook in a little water—about an inch or less over the beans, and keep adding the water as it evaporates.

Fry bacon….when crisp, add butter and fling in the celery and onions. When veggies are wilted, toss in the vino—let the alcohol burn off. Add cream and let thicken a few minutes.

Then add all the liquid and stir. Transfer this mix to the beans, add clams and squash. Heat through. Serve with bruschetta. For you wimps who think you’re going to live to 110, don’t add the bacon…you’ll lose a ton of flavor, but oh well…you avoid clogged arteries, cholesterol and triglycerides.

A crisp wine will go nicely with this—a buttery Chardonnay, or a fruity sauvignon blancI’ll stick to Pinot Grigio. A nice touch would be champagne…Veuve Clicquot, for instance. Don’t wait to turn 80 to try it.