AuthorKevin PetrizioThis soup is tasty and healthy all at once. You could even replace the clams with cooked beans and you would have an amazing soup. Add some hot sauce to make it even more interesting if you like.
Choose a medium size clam. These will be more tender than larger ones. Rinse all sand and grit off the shells and discard any clams with broken shells.
Bring 2 cups of water to a boil and add clams and cover.
Clams should start to open in two to three minutes.
Stir clams and when most are open, remove from the heat. Over cooking will make them chewy.
Set aside covered for a few minutes. Stir again and remove all clams and shells to a bowl. Save the steaming liquid.
Strain the steaming liquid through a fine mesh strainer and set aside.
Remove all of the clam meat from the shells. We are looking for 8 oz. Tap any clams that did not open. If they still don’t open, discard.
Chop clams into small pieces and set aside.
Add oil to a medium soup pot over medium heat.
Add onion, carrots, celery, and garlic.
Stir for 5 minutes until veggies begin to soften. Add salt and pepper to taste.
Add the tomatoes and potatoes to the pot.
Season with thyme, celery seed, and add the bay leaves.
Stir for 3 minutes and add in the reserved clam juice and 3 cups of water.
Cook until all veggies and potatoes are to your liking.
Check the seasoning and adjust as necessary. Remove from the heat and add clams.
Add in parsley if desired and if you want some “kick”, add a few shakes of your favorite hot sauce.
This Makes 2 Servings
Count as: 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch
Ingredients
Directions
Choose a medium size clam. These will be more tender than larger ones. Rinse all sand and grit off the shells and discard any clams with broken shells.
Bring 2 cups of water to a boil and add clams and cover.
Clams should start to open in two to three minutes.
Stir clams and when most are open, remove from the heat. Over cooking will make them chewy.
Set aside covered for a few minutes. Stir again and remove all clams and shells to a bowl. Save the steaming liquid.
Strain the steaming liquid through a fine mesh strainer and set aside.
Remove all of the clam meat from the shells. We are looking for 8 oz. Tap any clams that did not open. If they still don’t open, discard.
Chop clams into small pieces and set aside.
Add oil to a medium soup pot over medium heat.
Add onion, carrots, celery, and garlic.
Stir for 5 minutes until veggies begin to soften. Add salt and pepper to taste.
Add the tomatoes and potatoes to the pot.
Season with thyme, celery seed, and add the bay leaves.
Stir for 3 minutes and add in the reserved clam juice and 3 cups of water.
Cook until all veggies and potatoes are to your liking.
Check the seasoning and adjust as necessary. Remove from the heat and add clams.
Add in parsley if desired and if you want some “kick”, add a few shakes of your favorite hot sauce.
This Makes 2 Servings
Count as: 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch
