Description
A hearty tomato-based seafood soup loaded with tender clams, vegetables, and herbs, offering a lighter yet flavorful twist on traditional clam chowder.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 cup celery, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (400 g) crushed tomatoes
- 2 cups clam juice
- 1 cup water
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cans (180 g each) chopped clams, with juice reserved
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook for 5–7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.
- Add crushed tomatoes, clam juice, and water. Stir to combine.
- Add potatoes, oregano, thyme, and red pepper flakes if using.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- Add chopped clams with their juice and simmer for 5 minutes.
- Season with salt and pepper. Stir in parsley and lemon juice.
- Serve hot.
Notes
- Add clams at the end to avoid overcooking.
- Mash some potatoes for a thicker texture if desired.
- Adjust spice level with red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently and add liquid if needed.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
