Description
This soup is cooked in one of my favorite restaurants in new York, "Red Lobster". This is a light, summer soup. Very tasty and flavorful.
Ingredients
-
Water
3 cup
-
Shellfish
24 piece
-
Red onion
0.5 piece
-
The Apium graveolens Dulce
2 piece
-
Garlic
2 tooth
-
Tomatoes in own juice
1 can
-
Potatoes
2 piece
-
Parsley
2 Tbsp
-
Oregano
1 Tbsp
-
Salt
Cooking
Here are the clams that I used. Sure they need a good wash and check that the shells were closed. If the shell is not tightly closed, the shellfish should not be consumed.
In boiling water, put the clams, close the lid and cook until until the shells open. For about 10 minutes. Those shells that don't open, must be disposed of.
To shift the shells on a plate and remove meat from them.
Clam meat put in a bowl and pour a little on top of the broth in which they were boiled, so they don't dry out. The remaining strain the broth through a double layer of cheesecloth and leave. We will need it.
In a pan pour 1 tablespoon of vegetable oil and add sliced (about 1cm) bacon. Cook, stirring occasionally, until Golden brown. About 7 minutes.
Then remove the bacon from the pan and put on paper towel to excess fat stack.
In a pot, where the remaining bacon grease, add 1 tablespoon of vegetable oil, put chopped onion, celery and garlic. Cook on medium heat for about 7 minutes. Vegetables should be slightly Golden.
Then add to the vegetables chopped tomatoes, tomato juice, broth from the clams and cut into small cubes the potatoes. Cook on high heat until cooked potatoes. About 8-10 minutes.
Shellfish cut in half, oregano and parsley finely chop and add to soup. Cook with the lid closed for about 1 minute. If desired, season with salt and pepper. But the clams and bacon by themselves are salty, so I never salt is not added.
Serve immediately, while hot.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.