Rustic bread and clam soup
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Soup
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Clams estimated meat from 600 g shell-on; buy live commercially purified clams 150 g
- Bread day-old 160 g
- Garlic peeled 15 g
- Fish stock prepared 1500 g
- Extra virgin olive oil for the soup base 30 g
- Parsley chopped 5 g
- Cayenne pepper whole dried chilli 0.2 g
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Method
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Check the live commercially purified clams: discard broken shells and any open clams that do not close when tapped. Rinse under cold running water and keep chilled while making the soup. The listed 150 g is estimated edible meat; use 600 g shell-on.
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Slice the bread and toast in an oven preheated to 190°C for 8-10 minutes. Slice the garlic and cook in all the oil in a saucepan over low heat for 2 minutes without burning. Add the broken-up toast.
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Pour in the fish stock and add the cayenne chilli. Simmer for 35-40 minutes, then whisk to break down some of the bread. Remove the cayenne chilli. The result should be a thickened soup, not a dry paste.
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Add the clams, cover and simmer gently for 5-7 minutes until open. Discard any that remain closed. Add all the parsley, stir carefully and divide between four bowls. Taste before seasoning: the stock and clams usually supply enough salt.
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