Tomato Clam Soup
Dive into a bowl of comforting and flavorful Tomato Clam Soup, a seafood lover's dream packed with vibrant ingredients and warming spices. This hearty soup combines tender clams with the rich umami of crushed tomatoes, infused with aromatic garlic, onions, and herbs like oregano and thyme. A splash of clam juice and vegetable or fish stock adds depth, while a hint of paprika and optional red pepper flakes bring just the right amount of smoky heat. Quick to prepare in under an hour, this recipe is perfect for a satisfying weeknight meal or an impressive appetizer. Serve it with a sprinkle of fresh parsley and a squeeze of lemon for a bright, citrusy finish. Whether you're craving a cozy seafood stew or hosting a coastal-inspired dinner, this Tomato Clam Soup captures the essence of the sea in every spoonful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 1 can canned crushed tomatoes (28 oz)
- 2 cups clam juice
- 2 cups vegetable or fish stock
- 2 cans canned clams, drained (10 oz)
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced celery, and diced carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Add the canned crushed tomatoes, clam juice, and vegetable or fish stock to the pot. Stir to combine.
Drop in the bay leaf, oregano, thyme, paprika, salt, and black pepper (and red pepper flakes if using). Stir well.
Bring the mixture to a gentle simmer and let cook for 20 minutes to allow the flavors to meld together.
Add the drained canned clams to the soup and simmer for an additional 5 minutes to warm through.
Remove and discard the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a citrusy squeeze of flavor.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 6442 mg | 280% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 21.5 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2174 mg | 46% | |
*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.
