Clam And Mussel Soup Recipes

CLAM AND MUSSEL SOUP

Steps:

• Heat the vegetable oil in a large pan and sauté the cockles and mussels briefly. Pour in the wine, cover and cook for 3-4 minutes, or until the shells open up. Throw away any that do not open up. Transfer to a bowl and reserve the cooking liquid.
• Remove about half of the cockles and mussels from the shells.
• Heat the butter in a large pan and fry the bacon in it. Add the vegetables, thyme and bay leaf and cook for about 5 minutes. Sprinkle the flour over everything, mix well and cook for an additional 5 minutes. Stir in the saffron and milk. Bring to a boil and simmer for about 20 minutes, stirring occasionally. Right before serving, return the cockles and mussels to the pot and stir in the creme fraiche. Serve in shallow bowls.

CLAM AND MUSSEL SOUP

Steps:

• Add the mussels, clams, water, garlic, green chili, and chili paste to a pot over low heat.
• Stir in, season with salt and pepper, cover with the lid and simmer for 5 - 6 minutes.
• Add the canned soy sprouts, spring onion, stir them in and remove from heat.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

CLAM AND MUSSEL SOUP, SICILIAN-STYLE

Steps:

• In a large pot, sauté the onion, garlic, fennel, and tomatoes in the olive oil until wilted. Add the clams and mussels, white wine, crushed red pepper, oregano, and salt and pepper to taste. Cover and simmer until all the clams and mussels are open, about 5 minutes. Discard any shellfish that do not open. Taste the broth and adjust the seasonings. To make the garlic bread, toast the bread and rub the garlic cloves over the bread. Sprinkle with the olive oil and dried oregano. Serve immediately.

CREAM OF MUSSEL SOUP

Steps:

• Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

ZUPPA DE CLAMS (OR MUSSELS)

Steps:

• Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
• Any remaining sand should fall to the bottom of the bowl.
• Drain the clams and rinse them well in a colander under running water.
• Crush one clove of garlic, and slice the remaining cloves very thin.
• In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
• Add the remaining sliced garlic and the parsley.
• Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
• You don't want too much liquid in this, but judge the amount to your taste.
• Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
• (Add more liquid if necessary).
• Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
• Discard any unopened clams.
• Sprinkle with more freshly ground pepper and the basil, if desired.
• (You can substitute a teaspoon of dried if you wish).
• Serve in shallow bowls with slices of bread for dunking.

CORN, CLAM, AND MUSSEL CHOWDER

Steps:

• Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally.
• Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened, stirring frequently. Add potato and bottled juice; bring to a boil.
• Reduce heat to medium-low; cook, covered, 9 minutes or until potatoes are tender.
• Stir in corn and mussels; bring to a boil. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
• Combine half-and-half, milk, and flour in a small bowl; stir with a whisk. Stir half-and-half mixture and clams into pan; cook 2 minutes or until slightly thickened.
• Stir in 2 tablespoons reserved clam liquid and salt. Garnish with thyme sprigs, if desired.

CLAM OR MUSSEL STEW WITH GREENS AND BEANS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Cook for one to three minutes (depending on the type of green) until just tender. Transfer to the ice water. Allow to cool for a few minutes, then drain, squeeze dry and chop. Set aside.
• Cook the clams or mussels in batches. In a large, lidded pan over medium heat, combine 1 tablespoon of the shallots, one garlic clove, the wine, parsley and thyme sprigs and half the clams or mussels. Bring to a boil, cover and cook about four minutes until they just open. Remove from the pan using tongs, and place in a bowl. Repeat with the remaining clams or mussels. When the seafood is cool enough to handle, remove from the shells, holding the shells over the bowl to catch their juice. Rinse briefly in case there is any lingering sand. Cut the clams in half if they're large. Strain the liquid in the pan through a cheesecloth-lined strainer into a small bowl, and set aside.
• Return the pan to medium heat, and add 1 tablespoon of olive oil. Add the remaining shallots and garlic and salt to taste. Cook gently for three to four minutes until the shallots are tender. Add the remaining tablespoon of olive oil and the chopped blanched greens. Cook, stirring over medium heat, for five minutes. Slowly pour the strained seafood juice into the pan, then add the beans and chicken stock. Bring to a simmer. Simmer five to 10 minutes. The greens should be very tender. Stir in the seafood, add several twists of the pepper mill, taste and adjust salt. Heat through and serve.