Spanish Clam Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic and cook until they are softened and fragrant.
• STEP 2.Add tomatoes, white wine, paprika, and bay leaves to the pot. Stir well to combine.
• STEP 3.Add the clams to the pot and cover with a lid. Cook for 5-7 minutes, or until the clams have opened.
• STEP 4.Remove any unopened clams from the pot and discard them.
• STEP 5.Season the soup with salt and pepper to taste.
• STEP 6.Serve the Spanish clam soup hot, garnished with fresh parsley and accompanied by crusty bread.

Cooking Tips

• Make sure to discard any clams that do not open after cooking, as they may be spoiled.
• You can add a pinch of saffron to the soup for an extra depth of flavor.
• If you prefer a spicier soup, you can add a chopped chili pepper or a dash of hot sauce.

Storage and Serving

• Leftover clam soup can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the soup in a pot over low heat until heated through.
• Serve the Spanish clam soup with fresh crusty bread for a complete and satisfying meal.