High Protein Classic Clam Soup
Dive into the rich, briny flavors of the sea with this "High Protein Classic Clam Soup," a hearty and nutritious twist on a timeless seafood favorite. Packed with two pounds of fresh clams, this recipe delivers a delightful balance of protein and comforting creaminess, thanks to the addition of whey protein isolate and heavy cream. Aromatic herbs like thyme, bay leaf, and parsley elevate the flavor profile, while a splash of white wine adds a sophisticated depth. Perfect for a protein-packed lunch or dinner, this easy-to-follow meal comes together in under an hour, making it an ideal choice for busy weeknights. Serve it with a crusty loaf of bread or a simple side salad for a complete and satisfying dining experience. Whether you're a seafood lover or seeking a high-protein, low-carb recipe to fuel your day, this soup is guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 cups chicken broth
- 1 cup white wine
- 2 cups water
- 2 tablespoons olive oil
- 1 large onion
- 2 celery stalks
- 4 cloves garlic
- 1 teaspoon thyme
- 1 bay leaf
- 0.5 cup parsley
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 scoops whey protein isolate
Instructions
Begin by scrubbing the clams under cold running water. Set them aside in a bowl of water to purge any sand or grit.
In a large pot, heat the olive oil over medium heat. Dice the onion and celery, and mince the garlic. Add the onion, celery, and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
Add the thyme and bay leaf, stirring for 1 minute until fragrant.
Pour in the white wine and bring the mixture to a simmer, allowing it to reduce by half, which should take about 3 minutes.
Add the chicken broth and water, then bring the mixture to a gentle boil.
Drain and rinse the clams, then add them to the pot. Cover with a lid and let them steam until the clams open, about 10-12 minutes. Discard any clams that do not open.
Once the clams have opened, remove them from the pot and set aside to cool slightly. Discard the bay leaf.
Remove the clam meat from the shells, roughly chop it, and return to the pot.
Reduce the heat to low and stir in the heavy cream. Allow the soup to gently heat through without boiling.
Gradually add in the whey protein isolate by whisking it into the soup until fully dissolved and smooth. Ensure the soup is not excessively hot to prevent clumping.
Season with salt and black pepper to taste. Lastly, stir in the chopped parsley.
Ladle the soup into bowls and serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 18.7 g | ||
| Protein | 324.8 g | 650% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1493 mg | 115% | |
| Iron | 261.4 mg | 1452% | |
| Potassium | 7942 mg | 169% | |
*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.
