CLAM NOODLE SOUP RECIPES

FRESH CLAM AND NOODLE SOUP RECIPE - MAGGIE POND | FOOD & WINE

Fresh Clam and Noodle Soup Recipe - Maggie Pond | Food & Wine image

Plus: More Soup Recipes and Tips

Provided by Maggie Pond

Total Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 garlic cloves, thinly sliced
One 14 1/2-ounce can diced tomatoes
2 cups bottled clam juice
2 cups chicken stock or low-sodium broth
1/2 cup dry white wine
1 tablespoon tomato paste
Large pinch of saffron threads, crumbled
1/4 pound thin spaghetti, broken into 1-inch pieces (1 cup)
2 pounds cockles or Manila clams, scrubbed
Three 1-inch strips of orange zest
Freshly ground pepper

Steps:

In a large soup pot, heat the 1/4 cup of olive oil until shimmering. Add the onion, carrots, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juices, the clam juice, stock, wine, tomato paste and saffron and bring to a boil. Add the pasta, cover and cook, stirring occasionally, until barely tender, 6 minutes.
Add the cockles and orange zest and cook uncovered until the cockles open, about 3 minutes; discard the orange zest. Season the soup with pepper, ladle it into bowls and drizzle with olive oil.

KOREAN SPICY CLAM SOUP WITH NOODLES RECIPE - FOOD.COM

Korean Spicy Clam Soup With Noodles Recipe - Food.com image

This is an easy to prepare soup that just takes a total of 15 minutes, not counting the time it takes to boil the water for the pasta. It has a Korean influence. You can control the heat by adding less garlic chili sauce and chili or cayenne. You can add a can of clams with its juice if you want more clams in the soup. My family loves this soup on a cold day, though there aren't too many of those days here in L.A.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 (8 ounce) bottles clam juice
4 cups water
2 lbs manila clams, in shells
4 garlic cloves, minced
2 -3 teaspoons sesame oil
1 teaspoon soy sauce
2 -3 teaspoons chili-garlic sauce (sambal oelek)
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons dried ancho chile powder or 1 1/2 teaspoons use 1/4 - 1/2 tsp cayenne pepper
4 green onions, sliced (use white and green parts)
3 inches piece daikon radishes, peeled, sliced very thin and quartered
handful baby spinach leaves (optional)
1 lb spaghetti (I used multi-grain last time and it was fine) or 1 lb similar noodles (I used multi-grain last time and it was fine)

Steps:

Boil salted water in large pot for pasta. Add pasta and cook al dente.
Meanwhile, in a separate 3 qt pot, mix clam juice, water, garlic, sesame oil, soy sauce, garlic chili sauce, sugar, salt, ancho chili powder and daikon radish over medium high heat.
When clam juice mixture reaches a boil, add in clams in shells. Cook until shells open. Discard any that don't open after about 3 minutes.
Add spinach and green onions and cook about 1 minute, or until spinach wilts.
Place cooked pasta in serving bowls and ladle soup with clams over pasta. Serve.

Nutrition Facts : Calories 300.3, FatContent 2.5, SaturatedFatContent 0.4, CholesterolContent 5.8, SodiumContent 622.7, CarbohydrateContent 58, FiberContent 3, SugarContent 6, ProteinContent 10.8

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