Clam soup
Author: Anya
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Clam soup is a comforting and flavorful dish combining fresh clams’ briny goodness with a medley of vegetables and aromatic herbs. The broth, enriched with white wine, chicken, or vegetable broth, becomes a savory base for the tender clams, potatoes, and other vegetables. Seasoned to perfection and garnished with fresh parsley, this delightful clam soup is a warm and satisfying treat for seafood enthusiasts, offering a taste of the sea in every spoonful.
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Ingredients:
Number of portions: 4
2
pounds (about 900g) fresh clams, scrubbed and cleaned
2 Tablespoon(s)
olive oil
1
onion, finely chopped
2 Clove(s)
garlic, minced
1
celery stalk, chopped
1
carrot, chopped
1
potato, diced (skip if in Wildfit Spring)
1
bay leaf
1 Teaspoon(s)
dried thyme
4 Cup(s)
(about 950ml) chicken or vegetable broth
1 Cup(s)
(about 240ml) white wine
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation:
Preparation time: 15-30 min.
- Prepare Clams: Rinse the clams under cold water to remove any sand or debris. Discard any clams with broken shells or that do not close when tapped.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened.
- Add Potatoes and Herbs: Add diced potatoes, bay leaf, and dried thyme to the pot. Stir to combine.
- Pour in Liquids: Pour in the chicken or vegetable broth and white wine. Bring the mixture to a simmer and let it cook for about 10 minutes or until the potatoes are tender.
- Cook Clams: Gently add the cleaned clams to the pot. Cover the pot and simmer for an additional 5-7 minutes or until the clams have opened. Discard any clams that do not open.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls, making sure to distribute clams and vegetables evenly. Garnish with chopped fresh parsley.
- Serve the clam soup warm
Author: Anya
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