CREAMY CLAM, CRAB, AND VEGETABLE SOUP
Tastes of seafood, butter, cream, vegetables...and a bit of zing!
Provided by JuliannaPie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Nutrition Facts : Calories 625.8 calories, Carbohydrate 61.8 g, Cholesterol 145.4 mg, Fat 21.9 g, Fiber 5.8 g, Protein 39.5 g, SaturatedFat 12 g, Sodium 1291.8 mg, Sugar 6.2 g
CLAM CHOWDA MUG O SOUP WITH DEVILED HAM AND CHEESE MELT MUG TOPPERS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 mugs of soup and toppers
Number Of Ingredients 19
Steps:
- In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more.
- Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon.
- Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.
- Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers.
ZUPPA DI VONGOLE: CLAM SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
- In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
- Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
- Add the wine to the pan, and cover with the lid until the clams have completely opened.
- The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
- Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
- Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.
SAUSAGE AND CLAM SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes.
- Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes.
- Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.
CLAM WITH TOMATO AND RICE SOUP
Fresh tomato soup is a hardy soup for the special soup of the day.
Provided by SUNFLOWER179
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 23.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 14.2 g, Sodium 889.5 mg, Sugar 6.8 g
SPICY SAUSAGE AND CLAM SOUP
Steps:
- In a heavy kettle cook the onion, the celery, the carrots, and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, stir in the tomatoes, the clam juice, the water, and the red pepper flakes, and simmer the mixture, covered, for 3 minutes. In a heavy skillet brown the kielbasa in batches over moderate heat, transferring it as it is browned to paper towels to drain. To the tomato mixture add the clams and boil them, covered, for 3 to 6 minutes, transferring them as they are opened to a bowl. Discard any unopened clams and return the opened ones to the tomato mixture. Stir in the kielbasa, the parsley, and salt to taste and heat the soup until it is hot.
- To clean hard-shelled clams:
- Scrub the clams thoroughly with a stiff brush under cold water discarding any that have cracked shells or that are not shut tightly.
ZUPPA DI VONGOLE (CLAM SOUP)
A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce.
Provided by quotFoodThe Way To
Categories Chowders
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
- Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Nutrition Facts : Calories 354.2, Fat 17.4, SaturatedFat 2.7, Cholesterol 50.3, Sodium 264.9, Carbohydrate 33.4, Fiber 4.4, Sugar 8.2, Protein 17.6
CLAM & SAUSAGE SOUP
Make and share this Clam & Sausage Soup recipe from Food.com.
Provided by Moirianne
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large sauce pan with oil, saute garlic, sausage and mushrooms.
- Stir in tomatoes, clam juice, and clams.
- Bring to a boil.
- Spoon into bowls; top with garlic croutons if desired.
Nutrition Facts : Calories 242.1, Fat 13.4, SaturatedFat 4, Cholesterol 38.4, Sodium 908.7, Carbohydrate 15.8, Fiber 2.2, Sugar 6.7, Protein 15.2
ZUPPA DI VONGOLE (CLAM SOUP)
Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com.
Provided by Lizzie-Babette
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
- Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
- Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
- Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen.
- Serve separately small croutons of bread fried in oil.
Nutrition Facts : Calories 864.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 61.5, Sodium 1100.3, Carbohydrate 75.1, Fiber 4, Sugar 7.2, Protein 37.4
CREAMY CLAM CHOWDER SOUP
This is my family's favorite soup for fall. With it's creamy texture and quick prep time, it's a mid week busy night winner! I add some fresh sourdough bread and have no problems getting everybody together around the dinner table!
Provided by Catherine Erwin
Categories Chowders
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Place all veggies in medium saucepan. Drain juice from clams and pour clams over veggies.
- 2. Add enough water to barely cover veggies and simmer. Cook over medium heat until potatoes are fork tender. (About 20 minutes)
- 3. In meantime, melt butter. Add flour and blend. Cook one or two minutes over medium heat so that flour doesn't taste raw.
- 4. Add half-and-half and milk. Cook and stir until smooth and creamy. Use whisk to blend. Continue stirring until soup is thickened.
- 5. Add vegetables and clams (water too!) to the soup. Add seasonings to taste. Lastly add vinegar.
- 6. Heat thoroughly and enjoy!
KOREAN SPICY CLAM SOUP WITH NOODLES
This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A.
Provided by Pesto lover
Categories < 15 Mins
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil salted water in large pot for pasta. Add pasta and cook al dente.
- Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
- When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
- Add spinach and green onions and cook about 1 minute, or until spinach wilts.
- Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.
MICROWAVE SAUSAGE AND CLAM SOUP
Hot Italian sausage and clams are popped in the microwave with mushrooms, tomatoes, white wine and basil in this easy soup.
Provided by Joe Beck
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large microwave-safe dish, microwave sausage 5 minutes on high, until no longer pink. Remove sausage from dish. Stir garlic and olive oil into sausage drippings and microwave 1 minute. Stir in onion, bell pepper, parsley and basil and microwave 4 minutes, until just tender.
- Stir in the mushrooms and cook 2 minutes. Then stir in the tomatoes, wine and reserved clam juice. Cover and cook 10 minutes, stirring once.
- Stir in the sausage and cook 5 minutes more. Let stand 5 minutes before stirring in the clams and salt. Serve hot.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 25.8 g, Cholesterol 127.1 mg, Fat 33.5 g, Fiber 4.1 g, Protein 50.1 g, SaturatedFat 9 g, Sodium 1668.6 mg, Sugar 8 g
SPANISH CLAM SOUP
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread on hand--you'll want to soak up every drop.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
- In another large pot, heat oil over medium. Add parsnips, bell pepper, ham, chile, and garlic; cook, stirring occasionally, until golden brown. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes. Add paprika, clam broth, and clams. Heat through and serve, with bread.
CLAM AND FREGOLA SOUP
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings as a first course, 2 as a main course
Number Of Ingredients 11
Steps:
- In a large soup pot, warm the olive oil. Add the garlic, onion and chili pepper, and cook over medium heat 5 minutes. Raise heat to high, and add the steamers, 1 cup water and the wine. Cover pot, and cook 3 to 5 minutes, until clams begin to open.
- Use tongs to remove clams, leaving as much juice as possible in the pot. Add fregola and tomatoes and their juice to the pot, reduce heat to simmer, and adjust the seasoning with salt and black pepper to taste.
- Cover pot, and simmer 20 minutes, checking occasionally to be sure that not all the liquid has evaporated. If necessary to maintain soupy consistency, add water or bottled clam juice, a quarter cup at a time. After 20 minutes, remove lid and continue to simmer until fregola is tender.
- Meanwhile, pick the meat from the clams and discard the shells. When fregola is tender, stir in the clam meat as well as additional bottled clam juice, if necessary, and serve immediately, garnished with parsley.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2944 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO & CLAM SOUP
Make and share this Tomato & Clam Soup recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large soup pot over medium heat.
- Lower the heat and add onion and garlic.
- Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
- Stir in basil, oregano, broth, spinach and tomatoes.
- Cook through on low 5-10 minutes, or simmered up to 1 hour.
- Add the clams and cooked pasta, heat for 3 minutes and serve.
Nutrition Facts : Calories 316.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 23.8, Sodium 680.8, Carbohydrate 32.9, Fiber 8.1, Sugar 7.7, Protein 19.3
PASTA E VOGNOLE (PASTA & CLAM SOUP)
A twist on the traditional Pasta E Fagioli, chopped clams is substituted for cannellini beans in a tomato-vegetable soup that mimics Manhattan Clam Chowder with pasta in lieu of potato.
Provided by charliehhi
Categories Chowders
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes.
- Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
- Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes.
- Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.
TOMATO-ORZO-CLAM SOUP
Make and share this Tomato-Orzo-Clam Soup recipe from Food.com.
Provided by Amy Jo in Chicago
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in large nonstick saucepan over medium heat until browned. Remove bacon from saucepan with slotted spoon; drain on paper towels. Set aside.
- Add onion to bacon drippings; cook and stir over medium heat for 1 to 2 minutes or until tender.
- Add water, tomatoes and clam juice. Bring to a boil. Add orzo and basil; mix well. Reduce heat; simmer 10 to 15 minutes or until orzo is tender, stirring occasionally.
- Stir in clams. Cook about 3 minutes or until thoroughly heated, stirring occasionally.
- Sprinkle each serving with bacon.
Nutrition Facts : Calories 301.9, Fat 7.3, SaturatedFat 1.9, Cholesterol 69.4, Sodium 406.9, Carbohydrate 28.8, Fiber 1.2, Sugar 3.1, Protein 28.1
CLAM AND PASTA SOUP.
Make and share this Clam and Pasta Soup. recipe from Food.com.
Provided by GourmetGradStudent
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan. Add the onion and cook for 5 minutes, stirring frequently until soft.
- Add garlic, tomatoes, tomato paste, sugar, seasoning, stock, wine, and salt and pepper to taste and bring to a boil. Lower the heat, half cover the pan, and simmer for 10 minutes, sstirring occasionally.
- Add the pasta and continue simmering, uncovered, for about 10 minutes, or until al dente, stirring occasionally to prevent the pasta from sticking together.
- Add the clams and their juice to the soup and heat through for 3 to 4 minutes, ading more stock if required. Do not allow it to boil or the clams will become tough. Remove from the heat, stir in the chopped parsley and adjust the seasoning. Serve hot, sprinkled with pepper and parsley leaves.
NEW ENGLAND CLAM CHOWDER SOUP IN A BREAD BOWL
I loved this chowder. It was savory, creamy and very hearty. This recipe is close to one of my favorite chowders I used to enjoy in Boston. The perfect dish to warm you up on a cold winter's day. We used 8 oz bottles of clam juice and a 14 oz can of broth when making this chowder.
Provided by Betty Graves
Categories Chowders
Time 25m
Number Of Ingredients 18
Steps:
- 1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt and pepper. Add clam stock and chicken broth bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, and half and half reduce heat and simmer for 10 minutes.
- 2. Slice off the top 1"-2" of the bread. Cut around the inside of the bread to create a 1" border around the sides. Hollow out the inside of the bread loaf creating bite size pieces.
- 3. If desired, sprinkle bits of green onion on top.
CLAM SOUP - MARK BITTMAN
From Mark Bittman's "The Best Recipes in the World". This recipe looks simple and quick and has nothing to do with Clam Chowder! He calls for "the smallest hardshell clam you can find (do not use steamers). Hope I can find those in the PNW!
Provided by Mrs Goodall
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare clams. Discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly-no trace of sand should remain on their shells.
- Combine 5 cups water and the kombu in a large saucepan; turn the heat to medium and cook the kombu until tender, about 10 minutes, never letting the water come to a full boil.
- Remove and discard the kombu and add the clams, then cook just until the clams open, about 5 minutes.
- Stir in the scallions, sake, soy sauce, sesame oil, and salt; taste and adjust the seasoning. Serve immediately.
- Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 16.2, Sodium 966.4, Carbohydrate 6.5, Fiber 0.8, Sugar 0.7, Protein 9.6
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