white gazpacho with steamed littleneck clams summer 2001

Soup:
2 1/2 cups of almonds
1/4 cup of breadcrumbs
2 cups of water
1 cucumber
3/4 cup of olive oil
2 cloves of garlic
2 tablespoons of sugar
1 tablespoon of salt
3 tablespoons of sherry vinegar
1/2 cup of carbonated grapejuice
sparkling water

Clams:
16 Littleneck clams
white wine
red grapes
scallions


1. Lightly roast the skinned and sliced almonds. Peel and chop cucumber.

2. Add all of ingredients, except sparkling water, to blender and blend. Let ingredients sit overnight. Pass through fine chinois twice and thin as necessary with sparkling water.

3. Steam littlenecks (four per person) in white wine until opened.

4. Divide soup between four bowls. Place clams in middle of soup, creating a line. Garnish with chive oil, sliced red grapes and diced cucumber. Slice scallions thinly and soak in iced water to curl, place on top of clams.

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