Whisk Wednesdays – Clam Soup

Whisk Wednesdays 150x120

I really, really, REALLY should have trusted my instincts. I’ve known for the past couple of weeks that this week’s Whisk Wednesdays dish was Mussel Soup – and I loathe everything about mussels, especially the texture. So I convinced myself to substitute whole shelled and cleaned clams and hoped for the best. Yesterday, I realized that a big part of the cooking process was extracting the juice from the mussels for flavor. Clams from a bag don’t usually come with said juices, so someone made a suggestion to substitute clam or some other kind of stock. Big, big, BIG mistake.

Clam Soup

It looks pretty, but there are few things I’ve ever tasted that were quite as foul as this. It reminded me of swallowing a big gulp of polluted salt water from the ocean at the Jersey shore. More briny than it had any right to be, the salt (in the stock, I guess) made it so salty that I spit it out almost immediately. And the texture of the clams?? :::shudder::: Let’s just say that the first thing that came to mind is boogers (not that I would know, mind you…).

Let’s consider this one a very expensive failed experiment. The whole pot went down the garbage disposal. Luckily, I’ve scoped ahead a couple of weeks and the next two don’t have any unpleasant surprises. Let’s hope my (or rather Paul’s) technique does them justice.

4 thoughts on “Whisk Wednesdays – Clam Soup

  1. Ann

    Someone suggested adding a LITTLE clam juice to the stock. So sorry you disliked your dish! It look beautiful, though!

  2. Lorence

    I just reserved this book from the library after seeing this recipe. We love mussels! I have a post to make about our steamed mussesls in shallot butter sauce from a couple of weeks ago. I learned that I need to buy 2 full pounds or I’ll be fighting Boogie to get my share.
    I’ll let you know how this turns out.

  3. Kayte

    Oh, no…that didn’t work…oh, so sorry. I was trying to figure out a way to add some flavor…now we know that doesn’t work!

    Alex thinks they look like boogers, too, He’s 15 and a guy, so that increases the thought of “do I dare eat this?” which for teenagers is mystifying at best. He happens to love mussels and all seafood, so he has had plenty of them in his life.

    I am happy to hear that you are going to come upon two weeks of possibly liking the fare…I think that technique is the most fun of all of this…learning new techniques, what works, what doesn’t work, etc. Thanks for sharing so we all know some of what doesn’t work!

  4. Shelley

    Oh, no….Well, if you’ve read my Whisk Wednesdays blog post, you’ll know I had exactly the same problem. The mussels we had were pre-cooked and I didn’t add any extra juices, so what we ended up with was a bowl of herbed cream.

    It smelled deliciously fo seafood — a very delicate and enticing aroma. But the taste? Meh all the way.

    So sorry yours worked out to be an expensive mistake. Like you, I’m looking forward to making soups with potatoes and leeks and chicken stock. Those sound very harmless and not apt to cause gagging (because you’re right about mussels and clams — they look like boogers. SO gross.)

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