Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe Recipe

Name: Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 littleneck clams or cockles; 5 cups fish stock (or vegetable stock); 1/4 cup plus 2 tablespoons extra virgin olive oil; 2 garlic cloves, thinly sliced; 1 small bunch flat leaf parsley, finely chopped; 1 pinch crushed red pepper; Sea salt; 1 1/2 cups fregula; 1 pinch saffron; 3 medium Roma tomatoes, seeded and diced; Grated zest of 1 lemon

Servings: persons

24 littleneck clams or cockles
5 cups fish stock (or vegetable stock)
1/4 cup plus 2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
1 small bunch flat leaf parsley, finely chopped
1 pinch crushed red pepper
Sea salt
1 1/2 cups fregula
1 pinch saffron
3 medium Roma tomatoes, seeded and diced
Grated zest of 1 lemon

1
Wash clams thoroughly with fresh water.
2
Place clams in a large pot with 1 cup of the stock.
3
Heat until clams open.
4
Remove the clams with a slotted spoon and set aside, keeping warm.
5
Pass cooking liquids through a sieve lined with cheesecloth to remove any sediment and impurities and reserve.
6
Bring remaining stock to a boil in a saucepan.
7
Heat 1/4 cup of olive oil over medium heat in a large pot (terra-cotta if possible).
8
Add sliced garlic, parsley, and crushed red pepper and saute until garlic is tender, about 1 minute.
9
Add the reserved clam juice mixture and boiling stock.
10
Add salt to taste (carefully, since the natural clam juice is already salty).
11
Bring to a boil, add fregula, saffron, and tomatoes and cook 10 minutes on medium heat.
12
Stir frequently to prevent sticking.
13
(Add more stock if broth seems dry.)
14
Remove pot from heat and stir in lemon zest.
15
Divide clams among bowls, placing clams around rim.
16
Fill with the soup.
17
Drizzle with remaining olive oil.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 24 littleneck clams or cockles, 5 cups fish stock (or vegetable stock), 1/4 cup plus 2 tablespoons extra virgin olive oil, 2 garlic cloves, thinly sliced, and more.

Yes, Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe 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.

Soup of Fregula with Baby Clams (Fregula kin Arsellas) Recipe

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