Clam Soup
- Lactose Free
- Energy Kcal 224
- Carbohydrates g 10.2
- of which sugars g 10.2
- Protein g 23.2
- Fats g 4.8
- of which saturated fat g 0.52
- Fiber g 2.2
- Cholesterol mg 127
- Sodium mg 772
- Difficulty: Average
- Prep time: 1 h 30 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
Rich, creamy flavor brings this classic New England clam chowder to life, filling the table with a soft, inviting texture that really means family comfort food. As soon as that bowl of homemade clam chowder arrives, everyone notices its classic creamy-white color and the way it’s packed with moist tender clams, making each spoonful feel both special and hearty. Weeknight dinners work great with chowder like this, especially for busy families who want something both relaxing and satisfying after a long day—easy enough to fit any routine but fancy enough to bring a smile. The aroma, plus good flavor, usually means even picky eaters warm up to the idea...since clam chowder just LOOKS and smells welcoming. Pair it with a golden roll or go big and pour it into a bread bowl—either way, it brightens up the table and gets everyone digging in. That classic New England flavor—rich but gentle, nice but not too heavy—makes clam chowder a steady favorite that works for family nights, potlucks, or any night in need of a little taste of the coast.
Families keep asking for this easy, reliable clam soup because it really delivers—in flavor and flexibility. It’s as popular for Sunday lunch (especially when company comes over and you want DELICIOUS with little fuss) as it is for quick, fill-you-up weeknight meals everyone looks forward to. Some folks love to load their bowl with oyster crackers, while others turn it into a bacon clam chowder with crispy bits right on top for a great savory topping. This versatile chowder doesn't just stop at dinner; leftovers work well for lunch—and it reheats nicely without losing that fluffy, rich feel. Whether you go all-in by dipping soft bread or just grab a spoon and dig right in, every bite of this creamy clam soup promises pure comfort food and easy meal success. That’s what makes easy clam chowder such a go-to for home cooks—reliable, family-pleasing, impressive on the table, yet warm and simple with every spoonful. (Kids usually go back for seconds...and honestly, adults do too. Really amazing and hard not to love!)
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INGREDIENTS
- Clams 4.5 lbs (2 kg)
- Shrimp 8.8 oz (250 g)
- Cherry tomatoes 2 cups (300 g)
- Fresh scallion 3
- Garlic 2 cloves
- Anchovies 2 - in oil
- Parsley 1 tuft
- Fresh chili pepper 1
- Celery 1.1 oz (30 g)
- Carrots 2 oz (60 g)
- Tomato paste 1 ½ tbsp (20 g)
- White wine 7 oz (200 g)
- Coarse salt 0.7 tsp (4 g)
- Fine salt to taste
- Ground white pepper 8
- To serve with
- Homemade bread 4 slices
How to prepare Clam Soup
To prepare clam soup, first make sure that the clams do not contain sand: tap each one on a cutting board on the open side 1. If dark sand comes out, it means the clam is full of sand and should be discarded. Also discard any with broken shells. Then place them in a colander resting on a bowl and rinse them several times 2 under running water: finish when no more sand is visible in the bowl. Set them aside for a moment; move on to the How to clean shrimp. Remove the head (if present), then shell them (keep the shell aside) 3 and remove the black thread (the intestine) by delicately incising the back of the shrimp and pulling it out gently with a toothpick.
Clean the vegetables needed for the Shellfish Stock: cut off the beard of the spring onion and the green part 4 and cut it into rings; peel and chop the celery and carrot, then coarsely chop the parsley and chives 5. Finally, cut 150 g of tomatoes in half 6.
In a pan, place a drop of oil along with all the chopped vegetables 7, add the shells 8, and sauté for a couple of minutes over medium heat, then deglaze with 50 g of white wine 9
and add the cherry tomatoes 10. Then pour in 500 g of water 11, the coarse salt 12, and the white peppercorns;
cook the broth for at least 30 minutes over medium heat 13. Meanwhile, take the clams, drain them and toss them into a large saucepan where you have sautéed a whole garlic clove (so you can remove it more easily) (14-15).
Deglaze with 150 g of white wine 16, then cover with a lid 17 and cook until the shells open, over high heat. Once ready 18,
Once ready, you can drain them 19 and save the liquid created; shell them, leaving a few whole to add to the soup with the shell 20. Take the fresh chili, cut it open and remove the seeds 21, then slice it into strips.
In a large saucepan, pour a drizzle of oil and sauté the garlic in its skin, which you can then remove with kitchen tongs. Then add the anchovy fillets and the chili 22. After a few moments, add 150 g of tomatoes cut into wedges 23 and season with salt and a tablespoon of tomato paste. While the tomatoes soften over low heat,
you can blend the shellfish broth with a mixer 25. Then pass it through a sieve to obtain only the liquid part 26. You will thus have ready the broth and the clam cooking liquid 27,
which you can add to the tomatoes (28-29). Cook everything over moderate heat for 20-25 minutes. Then add the shrimp 30 and cook for about 8 minutes.
Finally, add the shelled clams and those with the shell (31-32). Adjust the salt if necessary and season with white pepper. You can accompany the clam soup 33 with croutons, toasting the bread slices under the oven grill.