Clam and Veggie Soup

I LOVE CLAMS.  

Always have, ever since I was a little girl!

This soup is is the result of just wanting to eat clams

and needing to use up some veggies at the end of the week.

I've made a it a couple of times and each time was different.

There's not really measurements for this.  

I just kind of throw everything in depending on what I have

and how many servings I want to make.

Ingredients: 
Clams - I buy these ones locally.  

The are frozen.  I use half a bag for this recipe.

Onions, sliced.

Mushrooms, quartered.

Any veggies ... I've used brussels sprouts, 

zucchini, broccoli, kale stems, spinach leaves.

Spring onions, sliced to scatter on top.

Bone Broth, I used a homemade chicken stock.
 

Thai Chicken Soup Crispy Garlic,  to serve ...

optional but very desirable (recipe here)

Method:
I start by sautéing the onion and the veggies.
I add them in stages, seasoning with salt as I go, based on which
ones I think will take longer or shorter to soften.  I like to have some bite to them 

but not really a crunch. But you can do it to your own preferences. Once the veggies are 

sautéed, I add the clams and the bone broth. Cover and cook until clams open.
(This only takes a few minutes.) Serve with crispy garlic and 

sliced spring onions on top.

xx