ITALIAN CLAM SOUP

YOU WILL NEED: 

• 1kg ( 2lb ) clams ( or pipis ) 

• 2 fish fillets 

• ½ onion 

• 1 shallot salt, pepper 

• 3½ cups water 

• 2 tablespoons oil 

• 5 shallots, extra 

• 185g ( 60z ) mushrooms 

• ½ cup milk 

• 1 tablespoon cornflour 

• 1/4 cup dry white wine

 ITALIAN CLAM SOUP RECIPE:

Remove skin and bones from fish fillets. Place peeled and sliced onion, chopped shallot, salt, pepper, and fish fillets into a saucepan, add water, bring to a boil, reduce heat, and simmer covered for 15 minutes. Drain. Reserve stock separately.

Soak clams in cold water for 10 minutes. Scrub clams, rinse well, drain. Place clams in a saucepan, cover, and shake over high heat until clams start opening. Pick out those that open first, to avoid overcooking ( overcooking toughens clams ). Drain and reserve the liquid left in the pan. Remove half the clams from their shells, leaving others in.

Heat oil in a pan, add finely chopped extra shallots and sliced mushrooms, and cook for 2 minutes until mushrooms soften.

Add reserved stock, reserved clam liquid, and milk, bring to a boil, stir in combined cornflour and wine, and stir until boiling. Add flaked fish and all the clams. Season with salt and pepper.

Serves 4 

Note: If unable to buy fresh clams, substitute 290g can of clams. Drain, add to soup at end of cooking time to heat through. 

Also Read: BEAN & PASTA ITALIAN SOUP