Clam Soup Portuguese

Dive into the vibrant flavors of the coast with this Portuguese Clam Soup, a comforting medley of fresh clams, aromatic herbs, and bold spices. Featuring a base of garlic, onions, and smoked paprika simmered with tomatoes, dry white wine, and seafood stock, this recipe delivers a rich, savory broth that perfectly complements the briny sweetness of the clams. Fresh parsley and cilantro add a burst of brightness, while a hint of crushed red pepper lends just the right amount of heat. Served with crusty bread for dipping and a squeeze of fresh lemon, this easy-to-make soup is perfect for a cozy weeknight dinner or an impressive starter at your next gathering. Ready in just 40 minutes, it’s a flavorful taste of Portugal you can savor anytime.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pounds fresh clams
• 3 tablespoons olive oil
• 1 medium yellow onion
• 4 large garlic cloves
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1 14-ounce can diced tomatoes
• 1 cup dry white wine
• 4 cups fish or seafood stock
• 0.25 cup fresh parsley
• 0.25 cup fresh cilantro
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 loaf crusty bread
• 1 lemon wedges

Directions

Step 1

Scrub the clams thoroughly under cold running water to remove any grit. Discard any clams that are cracked or do not close when tapped.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Finely chop the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes, until the onion is soft and translucent.

Step 4

Stir in the crushed red pepper flakes and smoked paprika. Cook for another 1 minute to release the spices' flavors.

Step 5

Add the diced tomatoes with their juices and cook for 2-3 minutes, stirring occasionally.

Step 6

Pour in the white wine and cook for 2-3 minutes to reduce slightly.

Step 7

Add the fish or seafood stock, bay leaf, salt, and black pepper. Bring the soup to a simmer, then reduce the heat to low and let it cook for 10 minutes.

Step 8

Increase the heat to medium-high and add the clams to the pot. Cover with a lid and let them steam for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

Step 9

Roughly chop the parsley and cilantro. Stir them into the soup just before serving for a burst of fresh flavor.

Step 10

Serve the clam soup hot with crusty bread for dipping and lemon wedges on the side for squeezing.

Nutrition Facts

Serving size	(3214.3g)

Amount per serving	% Daily Value*
Calories	3453.2

Total Fat 81.4g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 627.8mg	0%
Sodium 7902.0mg	0%
Total Carbohydrate 338.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 26.4g
Protein 290.4g	0%

Vitamin D 0IU	0%
Calcium 1298.1mg	0%
Iron 273.4mg	0%
Potassium 7747.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 35.8%

Carbs: 41.7%