Clam Soup Portuguese
Dive into the vibrant flavors of the coast with this Portuguese Clam Soup, a comforting medley of fresh clams, aromatic herbs, and bold spices. Featuring a base of garlic, onions, and smoked paprika simmered with tomatoes, dry white wine, and seafood stock, this recipe delivers a rich, savory broth that perfectly complements the briny sweetness of the clams. Fresh parsley and cilantro add a burst of brightness, while a hint of crushed red pepper lends just the right amount of heat. Served with crusty bread for dipping and a squeeze of fresh lemon, this easy-to-make soup is perfect for a cozy weeknight dinner or an impressive starter at your next gathering. Ready in just 40 minutes, it’s a flavorful taste of Portugal you can savor anytime.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 large garlic cloves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes
- 1 cup dry white wine
- 4 cups fish or seafood stock
- 0.25 cup fresh parsley
- 0.25 cup fresh cilantro
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread
- 1 lemon wedges
Instructions
Scrub the clams thoroughly under cold running water to remove any grit. Discard any clams that are cracked or do not close when tapped.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Finely chop the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes, until the onion is soft and translucent.
Stir in the crushed red pepper flakes and smoked paprika. Cook for another 1 minute to release the spices' flavors.
Add the diced tomatoes with their juices and cook for 2-3 minutes, stirring occasionally.
Pour in the white wine and cook for 2-3 minutes to reduce slightly.
Add the fish or seafood stock, bay leaf, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and let it cook for 10 minutes.
Increase the heat to medium-high and add the clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Roughly chop the parsley and cilantro. Stir them into the soup just before serving for a burst of fresh flavor.
Serve the clam soup hot with crusty bread for dipping and lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 1397 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
