Easy Tomato Soup Recipe with Clams

• 1 ½ pounds clams in shell
• ½ cup oil
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste
• ¼ cup fresh parsley, minced
• 1 pound plum tomatoes peeled, seeded and diced, or two cans of canned tomatoes, diced
• ¼ cup whipping cream

Scrub the clams thoroughly and soak them in water before cooking. In a pan over medium heat, place the clams in about ½ inch of water and steam in the pan, covered, for about five minutes or until open. Discard any unopened clams and set remaining clams aside to cool. Strain the water to use as broth for the soup.

Next, in a skillet over low heat, pour in the oil and sauté the garlic, anchovy paste and parsley until fragrant, about three to four minutes. Add in tomatoes, clams and clam broth and stir. Cook for 10 minutes. Add cream and stir another five minutes. If a thinner soup is preferred, stir in bottled clam juice to taste. Salt and pepper to taste, serve warm.



Return from the Clam and Tomato Soup page to the Home page.