Recipe for Pumpkin Cream Soup with Fried Clam Bites

Peel the vegetables, cut them into pieces, and chop the shallot. Sauté them in a little olive oil with a pinch of thyme, a pinch of star anise powder, salt, and pepper, along with 50 ml of fish stock. Cover with water and let cook for 10 minutes. Allow to cool slightly, then blend, or even better, use a high-speed blender. Add 2 tablespoons of fresh cream. Open the clams in a pot with a little water. Remove them as soon as they open and take them out of their shells.

Coat the clams in flour, then in egg, and finally in breadcrumbs. Fry them quickly; when they are golden, remove them. Place them on a paper towel. Serve the soup that you have warmed in small cups, drizzled with a little lobster oil for added flavor. Arrange the crispy bites next to them.

For more stability, I dip the bites twice in the egg and then in the breadcrumbs.

To finish, you will also find this recipe on my blog.