Ingredients with Measurements:
- 1 pound of fresh clams
- 1 pound of fresh mussels
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups of chicken broth
- 1 can of diced tomatoes
- 1/2 cup of white wine
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Strainer
Step-by-step instructions:
1. Rinse the clams and mussels under cold water and discard any that are open or cracked.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant.
3. Add the chicken broth, diced tomatoes, white wine, dried thyme, and dried oregano to the pot. Bring to a simmer.
4. Add the clams and mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the clams and mussels have opened.
5. Use a strainer to remove the clams and mussels from the pot and set aside.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and top with the cooked clams and mussels.
8. Garnish with chopped fresh parsley and a lemon wedge.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 12g
Protein: 22g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth.
- Canned clams or mussels can be used instead of fresh.
Variations:
- Add diced potatoes or carrots to the soup for extra flavor and texture.
- Substitute the white wine with beer or clam juice for a different taste.
- Add a can of corn or beans to the soup for a heartier meal.
Tips and tricks:
- Make sure to discard any clams or mussels that do not open during cooking.
- Serve with crusty bread for dipping into the soup.
- Use fresh herbs for a more flavorful soup.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Chopped fresh parsley and lemon wedges.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
Side salad and crusty bread.
Troubleshooting advice:
If the clams or mussels do not open during cooking, discard them immediately.
Food safety advice:
Make sure to properly clean the clams and mussels before cooking.
Food history:
Clam and mussel soup is a traditional dish in many coastal regions around the world.
Flavor profiles:
Savory, briny, and slightly acidic.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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