Make a light roux with butter and flour, mix in paradeis pulp and soup. Let it boil briefly and season. Add the drained mussel meat to the soup and simmer for 6 minutes. Mix the whipped cream with the egg yolk, remove from the soup and stir in.
Clam Chowder
Rating: 5.0 / 5.00 (1 Votes)
Total time: 45 min
Servings: 2.0 (servings)
Ingredients:
Instructions: