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Clam Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Clam Soup

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 281
pro 10 g
total fat 15 g
sat. fat 2 g
carb 22 g
fibre 2 g
chol 17 mg
sodium 356 mg
potassium 329 mg
% RDI: -
calcium 7
iron 62
vit A 9
vit C 20
folate 35

Portuguese cuisine celebrates seafood, usually cooked in a simple and direct
manner, emphasizing its freshness and flavour. This soup is a shining example of the country's straightforward, uncomplicated good cooking. Use a dry Portuguese wine, preferably a dry white wine from the Douro Valley, or a Vinho Verde (serve the remainder with the soup).

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 cup chopped Spanish onion or white onion
  • 1/4 tsp salt
  • 3/4 cup dry white wine
  • 3 lb Manila clams or littleneck clams
  • 2 cloves garlic, minced
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh coriander
  • 1/4 tsp pepper
  • 4 thick slices day-old crusty bread

Preparation

In large saucepan, heat half of the oil over medium heat; cook onion and pinch of the salt, stirring often, until translucent and softened, about 5 minutes.

Add wine and bring to boil over high heat; stir in 1 cup (250 mL) water and return to boil.

Add clams, garlic, parsley, coriander, pepper and remaining sa< bring to boil. Reduce heat, cover and simmer until clams are open, 4 to 8 minutes.Uncover and simmer for 1 minute. Discard any unopened clams.

Tear up bread and distribute among 4 soup bowls; ladle clam soup over top. Sprinkle with remaining oil.

Source : Canadian Living Magazine: March 2010

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