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Clam and Vegetable Soup Recipe

American · Soup · 40 min total

A light and savory soup featuring tender clams and fresh vegetables in a fragrant broth. Perfect for a comforting starter or a light meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 4 cups clam juice or fish stock
• 1 cup water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds littleneck clams, scrubbed
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add carrots, celery, and potato; cook for 5 minutes, stirring occasionally.
3. Pour in clam juice and water. Add bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
4. Add clams to the pot, cover, and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
5. Remove bay leaf. Stir in parsley. Serve hot.

Tips

• For a richer flavor, use a combination of clam juice and dry white wine.
• Serve with crusty bread to soak up the broth.
• Leftovers can be refrigerated for up to 2 days; reheat gently.

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