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Clam soup
Ingredients
* 500 g (18 oz) clams
* 1 clove of garlic
* 1 loaf of bread
* 2 tomatoes
* 1 onion
* 1 green pepper
* 1 bay leaf
* Saffron
* Parsley
* 50 ml (2 US fl oz) extra virgin olive oil
* 1 litre of fish stock
4 SERVES
30 MIN
AVERAGE
Step by Step
Soak the clams in salt water for 1 hour to get them to release any sand. Wash thoroughly and put by.Chop up the onion, garlic and pepper. Grate the tomatoes.
Gently fry the chopped onion over a low heat for 10 minutes and add the chopped garlic, pepper, bay leaf, saffron and grated tomato.
Once it is all lightly fried (about 5 minutes), add the warmed fish stock and clams. When the clams start to open, turn off the heat.
Top off with toasted bread croutons and chopped parsley.
Nutritional Tips
- Don’t add any salt to the soup, because the tasty clams already give it a salty taste.- You can buy delicious readymade fish stock if you don’t have time to make it at home.
- No clams? No worries! Simply crumble in some cooked fish or add some mussels or fried calamari, although you’ll have to change the name of the soup.
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