Clam soup and potato curry
Instructions
04460 CLAM and potato SOUP with CURRY INGREDIENTS for 4 PERSONS 200 g of clams, frozen 400 g new potatoes, 100 g of mixed vegetables to fried, 20 g of extra virgin olive oil, 1 teaspoon of curry powder, broth, 1 tablespoon of chopped parsley, salt and pepper.
Saute vegetables PROCEDURE to fry in a pan for a few minutes with oil, add the curry, let stand for 1 minute.
Add the potatoes cut into 4, and wet with mix 8 dl broth boiling, add salt and pepper and simmer for 15 minutes.
When cooked, add the clams, thawed and drained from their prolonged cooking liquid for 2 minutes, add salt.
Serve the hot soup, sprinkled with parsley.
