Spinach Clam Soup
Spinach Clam Soup requires approximately 20 minutes from start to finish. For $2.17 per serving, you get a soup that serves 4. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 143 calories, 6g of protein, and 8g of fat per serving. 8 people were glad they tried this recipe. This recipe from Rants from my Crazy Kitchen requires anchovies, oregano, fresh chives, and vegetable broth. It will be a hit at your Winter event. Overall, this recipe earns a solid spoonacular score of 62%. Sigumchi Guk (spinach And Clam Soup), Clam Soup | Clam Miso Soup, and Spinach Fettuccine with Clam-Butter Sauce and Diced Tomatoes are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 anchovies
3 cups baby spinach
2 bay leaves
3 10 ounce cans whole baby clams with the juice
1/3 cup dry white wine
3 tablespoons chopped fresh chives
3-6 cloves garlic (depending on size, I had large cloves), grated
juice of two lemons
2 tablespoons olive oil
1 teaspoon dried oregano
¼ - 1 teaspoon dried red pepper flakes, according to taste
32 ounces vegetable broth (I used one without a heavy tomato base)
½ of a yellow onion, grated
Equipment:
pot
wooden spoon
Cooking instruction summary:
Heat the oil over medium-high heat in a large, heavy bottomed pot. Add the grated onion and cook until translucent. Add the anchovies to the pot and break them up with the back of a wooden spoon. Add the garlic and red pepper flakes and cook for 30 seconds. Stir in the white winePour in the broth, then stir in the oregano and bay leaves. Add the clams, along with the clam juice; heat to a simmer. Turn off the heat, stir in the lemon juice and chives, then top with the baby spinach. Cover for about 5 minutes to let the spinach wilt. Serve hot.
Step by step:
1. Heat the oil over medium-high heat in a large, heavy bottomed pot.
2. Add the grated onion and cook until translucent.
3. Add the anchovies to the pot and break them up with the back of a wooden spoon.
4. Add the garlic and red pepper flakes and cook for 30 seconds. Stir in the white wine
5. Pour in the broth, then stir in the oregano and bay leaves.
6. Add the clams, along with the clam juice; heat to a simmer. Turn off the heat, stir in the lemon juice and chives, then top with the baby spinach. Cover for about 5 minutes to let the spinach wilt.
7. Serve hot.
Nutrition Information:
covered percent of daily need
