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Clam Soup

Clean the shellfish and leave with shells on in salted water for a while.

In the meantime bring the stock to the boil, together with all the other ingredients, except the parsley. Cook for 10 minutes, then add the rinsed shellfish and boil for a further 10-12 minutes. Skim off the scum. Drain the shellfish and set aside.

Cook the rice in the liquid.

Meanwhile, remove the shells from the shellfish and discard. When the rice is tender, add shellfish to the soup.

Taste for seasonings and add the chopped parsley. Boil for 2-3 minutes. Serve with crusty bread.

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– Ingredients –

1 1/2-2lb live shellfish 675g-1kg
4cups fish stock 2pt/1.12l
3oz rice 90g
6-8tbsp white wine
1 clove garlic, crushed
4 stalks parsley, chopped
2 bay leaves
2 medium onions, chopped
2 medium tomatoes, peeled, seeded and chopped
2tbsp olive oil
pinch paprika
salt & pepper

– Author –

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