Clam Soup
A classic soup with a Mediterranean touch and excellent flavor will evoke the pleasures of the sea with its presentation.
Details
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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500 g Fish, cockle
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250 ml Soup base, chicken, cube
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45 g Butter, unsalted
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1 piece Onion, raw
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60 g Meat, pork, smoked bacon
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150 g Potatoes, white
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750 ml Milk, partially skimmed
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1 piece Spices, bay (leaves)
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0.5 teaspoons Salt, table
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0.5 teaspoons Spices, pepper, black
Steps
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Discard any clams that are already open. Thoroughly scrub the remaining clams under cold water with a stiff brush to remove any beards or barnacles. Place the cleaned clams in a pot, cover with broth, and bring to a boil. Then reduce the heat, cover the pot, and cook the clams for seven minutes until they open.
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Discard any clams that remain closed. Set aside 12 clams for garnish, remove the rest from their shells, and discard the shells. Strain the liquid that formed during cooking and set it aside for later use.
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Peel, wash, and finely chop the onion. Finely dice the bacon. Wash, peel, and cut the potatoes into chunks. Melt butter in a pot and sauté the onion until it softens and turns golden. Add the bacon and cook for another minute.
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Add the potatoes, milk, strained clam liquid, and bay leaf to the pot. Bring the soup to a boil, then reduce the heat. Cover and simmer at moderate heat for 15 minutes. Add the shelled clams to the soup and gently heat for another five minutes.
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Just before serving, season the soup with salt and pepper, remove the bay leaf, and add the clams in their shells. Serve the soup immediately.
Nutrition Information (Per 100g)
- Calories: 126.24 kcal
- Fat: 7.25 g
- Saturated Fat: 3.45 g
- Carbohydrates: 5.52 g
- Sugars: 0.58 g
- Protein: 7.83 g
- Fiber: 0.46 g
Advice
Instead of clams, you can also use any other shellfish, and the preparation is the same.