Spanish Green Clam Soup
cup finely chopped onion
medium or 2 small leeks, cut in half lengthwise, rinsed and finely chopped (about 3/4 cup)
cloves garlic, finely chopped
cup finely chopped fresh Italian (flat-leaf) parsley
cup finely chopped fresh cilantro
cup Progresso™ plain bread crumbs
cups Progresso™ chicken broth (from 32-oz carton)
lb fresh clams in shells, rinsed
In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and leek. Cook 2 to 4 minutes, stirring frequently, until onion is translucent. Stir in garlic, parsley and cilantro; cook 30 seconds to 1 minute. Add bread crumbs, and stir frequently until coated and light golden brown. Stir in wine; let wine evaporate, then add broth. Stir in clams.
Heat to boiling. Reduce heat to medium. Cover; simmer 5 to 10 minutes or until clams fully open (discard any unopened clams). Stir in salt and pepper.
- Serve with French bread.
- If desired, substitute vegetable broth for the chicken broth.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A different soup made with clams, chicken broth, cilantro and parsley. A fantastic combination of flavors for your guests.