Summer is the perfect time for easy seafood dishes, like this clam soup in the style of a Rhode Island clam chowder. It's brothy, full of vegetables and light, but full of flavour. Serve with some crusty bread for a quick weekday meal. Recipe from Culinaire magazine.
Place wine, 1 cup water, lemon, garlic and salt in a large pan and bring to a simmer over medium-high heat. Once simmering, add clams and cover. Cook until all of the clams pop open, shaking the pan occasionally, about 5 minutes, then remove from heat.
Transfer cooked clams to a bowl and allow to cool. Reserve remaining liquid from pan.
Next, place reserved liquid from the pan, along with chicken stock and 1 cup water into a medium pot, and bring to a boil over medium-high heat.
Add in potatoes, shallots and zucchini, reduce to medium heat and let cook until potatoes are tender, approximately 10 minutes.
While potatoes are cooking, remove clam meat from shells and chop clam meat into chunks.
Once the potatoes are tender, add the chopped clam meat, as well as the remaining ingredients and let cook for another 10 minutes.
Finally, season to taste with salt and pepper before serving.
- Yield:
- 3 to 4 servings
- Cook Time:
- 30 minutes
