Potato and Clam Soup

Treat your taste buds to the comforting embrace of Potato and Clam Soup, a delightful fall dish crafted to please the whole family. This heartwarming soup, skillfully designed by Arthur Potts Dawson, is perfect for all ages. You can even puree it for the younger members, ensuring they enjoy their vegetables without any fuss.

SERVES 4–6
PREP 25 MIN
COOK 1 HR 30 MIN
FREEZE NOT SUITABLE

INGREDIENTS:

• ¼ lb (1kg) clams
• ¼ cup (120ml) dry white wine
• 2–3 tbsp olive oil
• 2 celery ribs, finely diced
• 1 red onion, finely chopped
• 1 carrot, finely chopped
• 4 tomatoes, peeled, seeded, and chopped
• 2 medium potatoes, finely diced
• 1 quart (1 liter) cold water
• 1 sprig of rosemary
• 1 tbsp finely chopped flat-leaf parsley or chervil
• Salt and freshly ground black pepper
• 4–6 slices thick country bread

INSTRUCTIONS:

1. Start by thoroughly washing the clams in cold running water. Discard any clams with broken shells or any that remain open and won’t close when gently tapped. Place the clams in a large frying pan with the dry white wine. Cover the pan with a lid and set it over high heat for about 5 minutes or until the clam shells open. Discard any clams that remain closed as they will not be suitable for consumption. Drain the clams, reserving the liquid. Remove the clams from their shells, place them in a bowl, cover, and refrigerate them until needed. Strain the cooking liquid through a fine sieve to remove any impurities.
2. In a large heavy-bottomed pan, heat the olive oil. Add the finely diced celery, chopped red onion, and finely chopped carrot. Cook on low heat for approximately 10 minutes or until they turn light brown.
3. Add the peeled, seeded, and chopped tomatoes, finely diced potatoes, the reserved cooking liquid, and the cold water to the pan. Bring the mixture to a boil. Add the sprig of rosemary, then reduce the heat. Cover the pan with a lid and let it simmer for about 1 hour.
4. Stir in the shucked clams and the finely chopped flat-leaf parsley or chervil. Season the soup with salt and freshly ground black pepper to taste. Remove the sprig of rosemary.
5. Place a slice of thick country bread in the bottom of each serving bowl. Ladle the hot Potato and Clam Soup over the bread.

Enjoy your Potato and Clam Soup, a soul-warming creation that brings the flavors of fall to your table. Whether served as a family favorite or adapted for younger palates, this soup is a comforting delight for all.

Delight in the comforting flavors of Potato and Clam Soup, a wholesome and versatile fall dish designed to please the entire family. Whether you savor it in its hearty form or adapt it for the younger ones by pureeing, this soup is a warm embrace on cool days. Enjoy!