El Conde Style Cream of Clam Soup

Pair with Fino

Fino, a dry white wine made from Palomino grapes, is a perfect complement for all types of shellfish. The Fino in this clam dish additionally balances the fat in the cream and butter, and the herbal and almond notes of the wine complement the delicate flavors of the pepper and onion.


1.5 kg 
Floury Potatoes
Egg yolks
2 large glasses 
Fino Sherry
1.5 L 
100 gr 
300 gr 
Single cream
To Taste 
Salt and freshly ground pepper


Wash the clams well in several changes of water and boil in a pan containing half a litre of water and the sherry. When cooked, drain the liquid off the clams, strain it through a muslin cloth to remove any sand, and reserve. Set the clams aside. Dice the vegetables into a mirepoix, rinse under the tap and drain well. Melt 70 gr of butter in a deep pan and cook the vegetables in it for about 5 minutes or until golden, stirring constantly. Season with salt and pepper. Add the strained clam liquor and the rest of the (hot) water.

Cover, and leave to cook for 20 minutes over a low heat. Meanwhile, remove the clams from their shells. Whizz the soup in the blender, then sieve it to obtain an even consistency like thin cream. Check the seasoning, and adjust the sherry, salt and pepper if necessary. Mix the two egg yolks into the single cream and stir into the soup, allowing it to cook for a few minutes but keeping it below the boil. Share out the clams among the soup cups, fill up with soup, and serve either hot or cold, to suit the occasion.

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serving and consuming

Pairing Fino with food

It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.

Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).

Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).


Fino fast facts

Always serve chilled

Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.

Perfect for Tapas

It adapts perfectly to a diverse range of salty and intense flavours.

Style of Glass

In traditional wide-rimmed catavinos, or in white wine glasses.

Analytic data

  • Alcoholic content between 15 y 18% vol. (generally, 15% vol.)
  • Sugar < 5 gr. / litre (usually < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
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