Clam Soup Recipe


Main Ingredient


 Hard shell clams1 Dozen
 Water795 Milliliter (3 Cups Plus 3 Tablespoon)
 Yellow onion1 Large, sliced
 Stalk celery1 , chopped
 Dry white wine250 Milliliter (1 Cup)
 Parsley sprigs3
 Dried thyme1⁄4 Teaspoon (1 Milliliter)
 Red snapper/Cod / striped bass fillets1 Pound, skinned (450 Gram)
 Fresh mushrooms6 Ounce, thinly sliced (170 Gram)
 Green onions5 , thinly sliced
 Olive oil30 Milliliter (2 Tablespoon)
 Salt1⁄2 Teaspoon (2 Milliliter)
 Pepper1⁄8 Teaspoon
 Hot red pepper sauce1⁄4 Teaspoon (1 Milliliter)
 Cornstarch15 Milliliter (1 Tablespoon)
 Whipping cream125 Milliliter (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1795 Calories from Fat 679

% Daily Value*

Total Fat 82 g126.1%

Saturated Fat 34.4 g172.2%

Trans Fat 0 g

Cholesterol 428 mg

Sodium 1566.9 mg65.3%

Total Carbohydrates 83 g27.7%

Dietary Fiber 12.8 g51.3%

Sugars 14.4 g

Protein 129 g258.4%

Vitamin A 73% Vitamin C 115.1%

Calcium 47.3% Iron 220.5%

*Based on a 2000 Calorie diet


Scrub clams with stiff brush under cold running water.
Soak dams in large basin of cold water 30 minutes.
Lift out clams; discard water.
Repeat soaking 2 more times.
Combine clams and 2 tablespoons (30 mL) of the water in large saucepan.
Cook covered over medium heat just until clams open, 5 to 10 minutes.
Check frequently and remove clams as they open so they don't overcook.
Discard any clams that fail to open.
Strain clam broth through triple thickness of dampened cheesecloth; reserve.
Rinse clams; reserve.
To make court bouillon: Combine yellow onion, celery, 3 cups (750 mL) of the water, the wine, parsley and thyme in medium noncorrosive saucepan.
Heat to simmering.
Simmer 30 minutes.
Do not boil.
Strain bouillon; discard solids.
Combine fish fillets with bouillon in saucepan.
Cook over low heat just until fish is opaque, about 5 minutes.
Remove fish with slotted spoon to plate; reserve.
Reserve bouillon.
Saute mushrooms and green onions in oil in small noncorrosive Dutch oven over medium heat until mushrooms are tender, 4 to 5 minutes.
Stir in reserved bouillon, reserved clam broth, the salt, pepper and pepper sauce.
Mix cornstarch and remaining 1 tablespoon (15 mL) water in cup until smooth; stir into soup.
Simmer over low heat, stirring frequently, 5 minutes.
Remove from heat Flake reserved fish with fork; add to soup.
Stir cream into soup.
Remove half the clams from their shells and discard shells; add clams to soup.
Add remaining clams, still in their shells, to soup.
Heat over medium-low heat just until soup is hot; do not boil.