Brazilian Shellfish Soup Recipe

Name: Brazilian Shellfish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb clam, small, in shell; 1 lb mussels, small, scrubbed &debearded; 1 tablespoon yellow cornmeal; 2 cups water; 1 tablespoon vegetable oil; 2 cups onions, chopped; 1 cup red bell pepper, chopped; 1 cup yellow bell pepper, chopped; 1 tablespoon jalapeno pepper, minced seeded; 4 garlic cloves, minced; 4 cups tomatoes, peeled & chopped; 2 tablespoons fresh gingerroot, grated, peeled; 2 teaspoons orange rind, grated; 3 (8 ounce) bottles clam juice; 1 (6 ounce) can tomato paste; 12 lb medium shrimp, peeled & deveined; 2 tablespoons green onions, minced; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped; ½ teaspoon salt; ½ teaspoon pepper; 1 (12 ounce) can evaporated skim milk; 3 tablespoons coconuts, shredded; 6 sprigs cilantro

Servings: persons

1 lb clam, small, in shell
1 lb mussels, small, scrubbed &debearded
1 tablespoon yellow cornmeal
2 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
1 cup red bell pepper, chopped
1 cup yellow bell pepper, chopped
1 tablespoon jalapeno pepper, minced seeded
4 garlic cloves, minced
4 cups tomatoes, peeled & chopped
2 tablespoons fresh gingerroot, grated, peeled
2 teaspoons orange rind, grated
3 (8 ounce) bottles clam juice
1 (6 ounce) can tomato paste
12 lb medium shrimp, peeled & deveined
2 tablespoons green onions, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
1 (12 ounce) can evaporated skim milk
3 tablespoons coconuts, shredded
6 sprigs cilantro

1
Instructions.
2
Place clams and mussels in a large bowl; cover with cold water.
3
Sprinkle with cornmeal; let stand 30 minutes.
4
Drain and rinse.
5
Bring 2 cups water to a boil in a large Dutch oven.
6
Add clams and mussels; cover and cook 6 minutes or until shells open.
7
Discard any unopened shells.
8
Remove clams and mussels from pan; set aside.
9
Discard cooking liquid.
10
Heat oil over medium heat.
11
Add onion, bell peppers, jalapeno pepper, and garlic; saute 8 minutes.
12
Add tomato, ginger, orange.
13
rind, clam juice and tomato paste; coook 15 minutes, stirring occasionally.
14
Add shrimp; cook 5 minutes or until done.
15
Remove from heat; stir in clams, mussels, green onions, and next 5 ingredients (green onions thru milk).
16
Ladle soup into large.
17
bowls; speinkle with coconut.
18
Garnish with cilantro sprigs.

1692

kcal

Calories

Fat

Carbs

339

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 lb clam, small, in shell, 1 lb mussels, small, scrubbed &debearded, 1 tablespoon yellow cornmeal, 2 cups water, and more.

Yes, Brazilian Shellfish Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brazilian Shellfish Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions