I absolutely love this clam soup recipe because it brings the ocean’s flavors right to my kitchen, creating a satisfying and heartwarming dish that’s perfect for sharing with friends. The combination of fresh clams and a touch of white wine makes me feel like I’m dining seaside, and I adore how easy and quick it is to make, even on busy weeknights.
The aroma of fresh clam soup really comforts me. The way it simmers on the stove, nursed by the 2 pounds of fresh clams, the generous amounts of garlic and onion, and the handful or so of other necessary ingredients (like a decent amount of fish stock and a splash of dry white wine, which some might think is optional but is really not, because it adds depth), well, that is nothing short of magical.
Ingredients
Fresh Clams:
Rich in protein, low in fat, and packed with omega-3 fatty acids.
Olive Oil:
Healthy fats and hint of fruitiness enhance the flavor of dishes.
Onion:
Adds natural sweetness and nuanced flavor to the soup.
Garlic:
Provides an acrid, earthy flavor and possesses antimicrobial qualities.
Fish Stock/Clam Juice:
Improves umami and gives a base that is plentiful in seafood.
Dry White Wine:
Offers complexity and acidity that counterbalances the dish’s flavors.
Bay Leaf:
Imbues a delicate herbal scent, augmenting the soup’s olfactory appeal.
Parsley:
Reinvigorates and enlivens tastes with a suggestion of sharpness.
Lemon Juice:
Imparts a zing and a sharpness which enhances the overall flavor profile.
Ingredient Quantities
- 2 pounds fresh clams, scrubbed and cleaned
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fish stock or clam juice
- 1 cup water
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
1. In a big pot, warm the olive oil on medium. Toss in the very finely chopped onion and garlic, and sauté them until the onion becomes translucent, which should take about 5 minutes.
2. Add the dry white wine, and simmer for 2 minutes, letting the alcohol evaporate.
3. Put the fish stock or clam juice, water, and bay leaf in the pot. Bring it to a boil.
4. Add the salt, black pepper, and crushed red pepper flakes, if desired, to the mix and stir.
5. Take care to add the clams to the pot. Then cover the pot and allow the clams to steam for about 5 to 7 minutes, or until they’ve all opened. This is an excellent method for cooking clams, which are too delicious to be variable in tenderness and chewiness.
6. Throw away any clams that do not open after cooking.
7. Stir the lemon juice into the pot after removing it from the heat.
8. If necessary, test and make any adjustments to the flavoring.
9. Chopped fresh parsley should be sprinkled over the soup.
10. Serve the soup hot. You may present it with some crusty, dipping bread. Enjoy!
Equipment Needed
1. Large pot with lid
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cup
5. Chef’s knife
6. Cutting board
7. Ladle
FAQ
- Can I use canned clams instead of fresh?Certainly, using canned clams is perfectly fine, but for taste and texture, nothing beats getting fresh clams.
- Is fish stock necessary, or can it be substituted?The soup’s robust flavor starts with fish stock, but you can use more clam juice or vegetable broth to achieve the same effect if the stock is unavailable.
- What type of white wine is recommended?A dry white wine such as Sauvignon Blanc or Pinot Grigio works well because of its acidity and mild flavor.
- How should I store leftovers?Keep in an airtight container inside the refrigerator for a maximum of two days. When you’re ready to eat, warm gently on the stovetop.
- Can this soup be made in advance?Certainly, prepare it a day ahead, but add the parsley and lemon juice just before serving to keep the flavors fresh.
- What can I serve with clam soup?Accompany it with toasted or grilled bread or a side salad.
- Is the red pepper flakes necessary?No, it is not required. Use it when you want to add just a tad of heat.
Substitutions and Variations
If you don’t have fish stock on hand, you can use liquid from cooked clams or the following ingredients to make a substitute for fish stock:
For fish stock or clam juice:
Vegetable broth or chicken stock can be used.
For dry white wine: You may use chicken broth or more fish stock if you would rather not use wine.
For fresh parsley: Cilantro or dill can offer a different but complementary flavor.
To substitute lemon juice: Use lime juice. Note: Lime juice has a slightly different flavor profile.
Pro Tips
1. Use Fresh Clams: Ensure that your clams are as fresh as possible for the best flavor. Store them in a cool, damp environment before cooking, and discard any clams that do not close when tapped before cooking.
2. Enhance Aromatics: To add depth of flavor, consider including a small amount of finely diced celery or fennel along with the onion and garlic. This will enhance the aromatics of the soup.
3. Reduce Wine First: After adding the white wine, let it reduce by at least half before adding the stock. This concentrates the flavors and removes more alcohol, enhancing the taste of the broth.
4. Well-Seasoned Broth: Taste the broth before adding the clams and adjust the seasoning with additional salt, pepper, or even a pinch more of crushed red pepper flakes for a little heat.
5. Finish with Herbed Butter: For a richer finish, stir in a small knob of cold butter with the lemon juice after removing the pot from the heat. This adds a silky texture and a luxurious mouthfeel to the soup.
Clam Soup Recipe
My favorite Clam Soup Recipe
Equipment Needed:
1. Large pot with lid
2. Wooden spoon or spatula
3. Measuring spoons
4. Measuring cup
5. Chef’s knife
6. Cutting board
7. Ladle
Ingredients:
- 2 pounds fresh clams, scrubbed and cleaned
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fish stock or clam juice
- 1 cup water
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions:
1. In a big pot, warm the olive oil on medium. Toss in the very finely chopped onion and garlic, and sauté them until the onion becomes translucent, which should take about 5 minutes.
2. Add the dry white wine, and simmer for 2 minutes, letting the alcohol evaporate.
3. Put the fish stock or clam juice, water, and bay leaf in the pot. Bring it to a boil.
4. Add the salt, black pepper, and crushed red pepper flakes, if desired, to the mix and stir.
5. Take care to add the clams to the pot. Then cover the pot and allow the clams to steam for about 5 to 7 minutes, or until they’ve all opened. This is an excellent method for cooking clams, which are too delicious to be variable in tenderness and chewiness.
6. Throw away any clams that do not open after cooking.
7. Stir the lemon juice into the pot after removing it from the heat.
8. If necessary, test and make any adjustments to the flavoring.
9. Chopped fresh parsley should be sprinkled over the soup.
10. Serve the soup hot. You may present it with some crusty, dipping bread. Enjoy!
