Clam Soup Recipe – Eats Now

Name: Clam Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 cherrystone clams or 20 littleneck clams, scrubbed clean; 5 5 cups chicken stock or 5 cups vegetable stock; 1 medium carrot, juliened; 1 large ripe tomatoes, peeled seeded and chopped to medium; 8 medium mushrooms, sliced; 3 green onions, sliced; 1 tablespoon parsley; 1 tablespoon soy sauce; 1/2 orange bell pepper, juliened; 16 slices orange rind, no pith,juliened; 1/4 teaspoon hot red pepper flakes

Servings: persons

20 cherrystone clams or 20 littleneck clams, scrubbed clean
5 5 cups chicken stock or 5 cups vegetable stock
1 medium carrot, juliened
1 large ripe tomatoes, peeled seeded and chopped to medium
8 medium mushrooms, sliced
3 green onions, sliced
1 tablespoon parsley
1 tablespoon soy sauce
1/2 orange bell pepper, juliened
16 slices orange rind, no pith,juliened
1/4 teaspoon hot red pepper flakes

1
In a large saucepan add together the clams and stock.
2
Cover and bring to a boil.
3
Reduce heat and simmer for 5 minutes-you want the clams open.
4
If any didnt throw them out.
5
Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
6
Return pot to a boil and boil for 3 minutes.
7
Remove from heat and add the orange pepper strips, orange peels and red pepper.
8
Ladle into bowls.
9
*youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.

348

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 20 cherrystone clams or 20 littleneck clams, scrubbed clean, 5 5 cups chicken stock or 5 cups vegetable stock, 1 medium carrot, juliened, 1 large ripe tomatoes, peeled seeded and chopped to medium, and more.

Yes, Clam 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!

Clam Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions