A Lovely Clam Soup / Lekker Blåskjellsuppe

A recipe from “Nye Mesterkokken” (The New Master Cook) published by Skandinavisk Presse AS in 1974

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Canned mussels – clams – is simply not as expensive as people think. And they are really useful. Naturally you can also use fresh mussels that you cook yourself. In a good clam soup there should be both a little onion and thyme – and perhaps a little white wine.

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See this book and lots of delicious recipes on:
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