Spinach And Clam Soup
A rich, savory spinach and clam soup with smoky bacon, anchovies, and cream, perfect for seafood lovers seeking a comforting yet flavorful dish.
Ingredients
- 1/2 medium onion, diced ⓘ
- 4 strips bacon, diced ⓘ
- 4 anchovy fillets, minced ⓘ
- 1 garlic clove, minced ⓘ
- 1/2 cup butter ⓘ
- 2 tablespoons flour ⓘ
- 4 cups chicken stock
- 1 (10 1/2 oz.) package frozen spinach, thawed and squeezed dry ⓘ
- 2 (6 1/2 oz.) cans clams, drained ⓘ
- 1 cup whipping cream ⓘ
- Salt and freshly ground pepper ⓘ
Instructions
- Heat a skillet over medium-high heat.
- Add diced onion, diced bacon, minced anchovy fillets, and minced garlic; sauté lightly until fragrant and bacon is partially cooked.
- Remove the mixture from heat and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes to make a roux.
- Gradually add chicken stock, stirring constantly to prevent lumps.
- Add thawed and squeezed dry spinach to the pot.
- Stir in drained clams and cook for 5-7 minutes to heat through.
- Pour in whipping cream and simmer for another 5 minutes.
- Season with salt and freshly ground pepper to taste before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine before adding the chicken stock. If you don't have clams, canned tuna can be a suitable substitute, but the taste will differ. For a lighter option, replace the whipping cream with half-and-half or a non-dairy cream. Using fresh spinach instead of frozen can enhance the texture, just be sure to sauté it well.
Serving Suggestions
Serve the Spinach and Clam Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Potato-Bacon-Corn Chowder for a comforting dinner. Garnish with fresh parsley or a sprinkle of Parmesan cheese for added flavor. This dish is excellent as a starter or a light main course, especially during cooler months.
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, stirring frequently to prevent separation. Avoid boiling, as this can alter the texture of the cream. You can also freeze the soup, but cream-based soups may slightly change in texture upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Clam Soup contains roughly 1240 calories, with 16g protein, 40g carbohydrates, and 114g fat. It is an excellent source of vitamin A (62% of the Daily Value) and protein (33% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 2538mg per serving (110% 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 fresh clams instead of canned clams?
Yes, fresh clams can be used instead of canned clams. Make sure to clean and steam them first, then add them to the soup once they open. This will add a fresher taste and texture to the dish.
Is there a way to make this soup vegetarian?
Absolutely! To make a vegetarian version, omit the bacon and anchovies, and use vegetable stock instead of chicken stock. You can add more vegetables, such as diced carrots or celery, to enhance the flavor.
What can I serve with this soup?
This soup goes well with a variety of sides. Consider pairing it with a light green salad or some warm, crusty bread. For a heartier meal, it can also be served alongside a pasta dish or rice, making it a versatile choice for lunch or dinner.
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).