Clam And Shrimp Soup
A flavorful seafood soup combining tender shrimp, briny clams, aromatic herbs, saffron, and a touch of prosciutto, perfect for seafood lovers seeking a comforting dish.
Ingredients
- 18 large shrimp (about 1 lb.), shelled and deveined, shells reserved ⓘ
- 40 small clams (about 2 lb.)
- 1/2 cup medium dry sherry ⓘ
- 2 oz. prosciutto ⓘ
- 1 medium onion, finely chopped ⓘ
- 1 large garlic clove, finely chopped
- 2 tablespoons olive oil ⓘ
- 3 medium tomatoes, peeled, seeded, and chopped ⓘ
- 1 bouquet garni (2 tsp dried thyme leaves, 1 bunch parsley stems, 1 bay leaf) ⓘ
- 1/4 cup long grain rice
- 1/4 teaspoon saffron threads
- 1 tablespoon water (for soaking saffron) ⓘ
- Juice of 1 lemon ⓘ
Instructions
- Reserve shells from the shrimp and set aside.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and garlic until translucent.
- Add the prosciutto, chopped tomatoes, and bouquet garni; cook for 5 minutes.
- Pour in the sherry and bring to a simmer.
- Add the reserved shrimp shells, cook for 10 minutes to develop flavor, then strain the broth, discarding shells and solids.
- Return the broth to the pot, add the clams, shrimp, rice, saffron with water, and lemon juice.
- Simmer until the clams open, shrimp turn pink, and rice is tender, about 15 minutes.
- Remove the bouquet garni, discard, and season to taste.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For added depth of flavor, you can substitute the prosciutto with pancetta or even smoked bacon. If you prefer a vegetarian option, omit the meat and add extra vegetables. Using homemade broth instead of water when soaking the saffron can enhance the soup's richness. Consider adding a pinch of red pepper flakes for a hint of spice to elevate the dish.
Serving Suggestions
Serve the clam and shrimp soup hot, garnished with freshly chopped parsley for a vibrant touch. This dish pairs beautifully with crusty bread or a light green salad. For a complete meal, consider serving it alongside Tuna-Stuffed Artichokes for a delightful seafood-themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat until heated through, adding a splash of water or broth if it has thickened. Avoid microwaving as it may overcook the shrimp and clams.
Nutrition & Diet Analysis (per serving)
Each serving of Clam And Shrimp Soup contains roughly 643 calories, with 74g protein, 61g carbohydrates, and 13g fat. It is an excellent source of protein (147% of the Daily Value), iron (119% of the Daily Value), and potassium (59% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp and clams for this recipe?
Yes, you can use frozen shrimp and clams. Just make sure to thaw them in the refrigerator before cooking to ensure even cooking. The flavor will still be delicious, and frozen seafood is often just as fresh as the non-frozen variety.
What can I substitute for sherry if I don't have it?
If you don't have sherry, you can substitute with white wine or a splash of apple cider vinegar mixed with water. These alternatives will provide acidity and enhance the flavor of the soup without significantly altering the taste.
How do I know when the clams are cooked properly?
Clams are properly cooked when they open up during the simmering process. Discard any clams that remain closed after cooking, as they are likely not safe to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).