Clam Soup with Long Grain Rice

Clean the leeks. Chop the white into small pieces, quarter the green lengthwise and cut off.

Peel the garlic, remove the skin from the carrots and chop both.

Sauté the white of the leek, garlic and carrot in two tablespoons of butter until light. Add white wine and turmeric and make ten min over medium heat with the lid closed.

Rinse mussels in cold water, discarding opened specimens. Place closed mussels in the wine broth form, bring to a boil and simmer for about 8-ten minutes until the shells of the mussels open.

Remove mussels from saucepan with a slotted ladle and remove from shells. Discard closed mussels.

Set aside about one-third of the clam meat. Strip off vegetables clinging to shells, add to clam broth Form.

200 g long grain rice and fish stock to the broth form, boil and make 5 min. Blend soup with hand blender and perhaps season with freshly grated nutmeg, pepper, vermouth and salt.

Saute green leek pieces in remaining butter until tender, about 1 min. Stir in long grain rice. Serve soup, long grain rice and mussels in deep plates.

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