1 pint (480 ml / about 450 g) fresh clams, in shell or shucked
1 pint (480 ml / about 450 g) fresh oysters, shucked
4 cups (960 ml) whole milk
1 slice yellow onion
2 blades mace
1 sprig fresh parsley
1 small piece bay leaf
1 cup (75 g) unsalted butter
1 cup (40 g) all-purpose flour
1 Salt and black pepper, to taste
Instructions
1. Clean and pick over the oysters, rinsing them in 1/3 cup (80 ml) cold water; reserve all liquor released and add the oysters, slightly chopped, to the liquor.
2. Clean and pick over the clams; reserve the clam liquor. Finely chop the hard (foot and mantle) portions of the clams and add them to the clam liquor; set the soft portions aside.
3. Combine the chopped hard clam meat, the chopped oysters, and all reserved liquor (both clam and oyster) in a heavy 3-quart (2.8-liter) saucepan. Heat slowly over medium-low heat until the mixture just reaches a boil — approximately 8-12 minutes. You will see a gentle, rolling bubble at the surface. Strain the mixture through a double layer of cheesecloth into a clean saucepan, discarding the solids. Set the strained stock aside.
4. In a separate 2-quart (1.9-liter) saucepan, scald the milk: combine the whole milk, onion slice, mace blades, parsley sprig, and bay leaf piece over medium heat. Scalding means heating the milk until small bubbles appear at the edges of the pan and steam rises steadily — approximately 170°F (77°C) — about 6-8 minutes. Do not boil. Remove from heat, steep 2 minutes, then strain out and discard the seasonings.
5. Make a beurre manié (a raw butter-flour paste used to thicken soups without lumps): in a small bowl, mash the 1/3 cup (75 g) butter and 1/3 cup (40 g) flour together with a fork until fully combined into a smooth paste.
6. Return the strained stock to medium-low heat. Whisk in the seasoned milk. Then whisk in the beurre manié in small pieces, adding bit by bit and whisking constantly, until the soup is fully incorporated and beginning to thicken — about 3-5 minutes, until the soup coats the back of a spoon.
7. Add the reserved soft clam portions. Cook gently over low heat for exactly 2 minutes, until the soft clam pieces are just heated through and opaque — do not boil, as prolonged heat toughens clam meat.
8. Season to taste with salt and black pepper. Serve immediately in warm bowls.
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