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.
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
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
(This only takes a few minutes.) Serve with crispy garlic and
sliced spring onions on top.
xx
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