Clam and Sorrel with Cream and Mirepoix

via Anne Halsted

serves 4

3 ounces mirepoix, consisting of 3 tablespoons each of diced carrot and diced celery, and 4 tablespoons of diced onion
2 small bay leaves
1/2 cup dry white wine
2 pounds small, hard-shell clams
fish broth or other water, as needed
1 cup heavy cream
1 cup loosely-packed sorrel, chopped
freshly ground pepper

Put the mirepoix, bay leaves, and wine in a 3-quart stainless steel pot. Rinse the clams of any sand and add them to the pot. Bring to a simmer, cover the pot, raise the heat, and steam the clams for 4 to 5 minutes, or until they are open. Turn off the heat and transfer the clams with tongs or a slotted spoon to a bowl to cool, leaving the juice, mirepoix, and bay leaves in the pot. Be sure to taste the liquid the clams release. If it is very salty, pour off some of it and dilute the base with the same amount of fish broth or water.

Shuck the clams when cool enough to handle, discarding any that haven't opened, and add any juices and mirepoix that have drained from them back to the pot. Chop the clams coarsely into 1/4-inch bits. Add the cream and sorrel to the pot. Bring to a simmer, add the clams and heat for 2 minutes. Grind pepper on top and serve.

Portions are intended to be small. The soup is plenty rich and flavorful! Good crusty bread in the form of buttered croutons or a freshly baked or warmed loaf to pull apart at the table is indispensable to this soup!