Clam Soup

Author: Canadian Living

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).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 cup chopped Spanish onion
  • 1 cup chopped white onion
  • 1/4 teaspoon salt
  • 3/4 cups dry white wine
  • 3 lbs Manila clams
  • 3 lbs littleneck clams
  • 2 cloves garlic minced
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh coriander
  • 1/4 teaspoon pepper
  • 4 crusty bread

Method

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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 356 mg
  • Protein 10 g
  • Calories 281.0
  • Total fat 15 g
  • Potassium 329 mg
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 62.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Clam Soup

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