Garlic Bread Soup With Clams Recipe

Name: Garlic Bread Soup With Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound onions, roughly chopped; 1 cup garlic cloves, peeled and roughly chopped; 1 tablespoon unsalted butter; 1 tablespoon olive oil; salt and white pepper, to taste; 1 (4 inch) piece of parmgiano-reggiano rind only; 1 tablespoon mixed herbs (parsley, thyme, etc); 4 slices stale garlic bread cut into 1-inch cubes; 1 quart chicken stock, plus more if necessary; 1 pound steamed clams per person (optional); 5 stems of thyme, leaves removed stems discarded; additional parmgiano-reggiano for topping; very good extra-virgin olive oil for drizzling

Servings: persons

1 pound onions, roughly chopped
1 cup garlic cloves, peeled and roughly chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
salt and white pepper, to taste
1 (4 inch) piece of parmgiano-reggiano rind only
1 tablespoon mixed herbs (parsley, thyme, etc)
4 slices stale garlic bread cut into 1-inch cubes
1 quart chicken stock, plus more if necessary
1 pound steamed clams per person (optional)
5 stems of thyme, leaves removed stems discarded
additional parmgiano-reggiano for topping
very good extra-virgin olive oil for drizzling

1
In a medium-sized saucepan set over medium heat saute onions and garlic in a mixture of butter and olive oil. Add a pinch or two of salt and a bit of white pepper. Do not let the mixture fry. Small gentle bubbles should form around the edge of the pan and are a good sign that the heat is just right. They will become a deep golden caramel color in about 30 minutes. Stir frequently, and watch them as they cook.
2
Add the chicken stock, cheese rind, chopped herbs and the garlic bread cubes. Simmer another 15 to 20 minutes, stirring often. Taste for seasoning. It may need a bit more salt. If it does add a pinch and let it cook another 2 or 3 minutes. Remove what is left of the cheese rind and discard it.
3
Puree the soup with an immersion blender. Adjusting consistency with more stock if necessary.
4
You may make the soup a day ahead as it is often better on the second day. Serve this with steamed clams (optional) on the side and a hefty sprinkling of grated Parmigiano-Reggiano, a drizzle of good olive oil and some chopped thyme leaves.

441

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 pound onions, roughly chopped, 1 cup garlic cloves, peeled and roughly chopped, 1 tablespoon unsalted butter, 1 tablespoon olive oil, and more.

Yes, Garlic Bread Soup With Clams falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Garlic Bread Soup With Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions