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Spanish Green Clam Soup

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Tablespoon Kitchens
Updated Jul 18, 2017
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More About This Recipe

  • A different soup made with clams, chicken broth, cilantro and parsley. A fantastic combination of flavors for your guests.

Spanish Green Clam Soup

  • Prep Time 15 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium or 2 small leeks, cut in half lengthwise, rinsed and finely chopped (about 3/4 cup)
  • 3 cloves garlic, finely chopped
  • 1/2 cup finely chopped fresh Italian (flat-leaf) parsley
  • 3/4 cup finely chopped fresh cilantro
  • 1 cup Progresso™ plain bread crumbs
  • 1/2 cup white wine
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 lb fresh clams in shells, rinsed
  • Salt, if desired
  • Black pepper, if desired

Instructions

  • Step 
    1
    In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and leek. Cook 2 to 4 minutes, stirring frequently, until onion is translucent. Stir in garlic, parsley and cilantro; cook 30 seconds to 1 minute. Add bread crumbs, and stir frequently until coated and light golden brown. Stir in wine; let wine evaporate, then add broth. Stir in clams.
  • Step 
    2
    Heat to boiling. Reduce heat to medium. Cover; simmer 5 to 10 minutes or until clams fully open (discard any unopened clams). Stir in salt and pepper.

Nutrition

170 Calories
8g Total Fat
6g Protein
18g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
630mg
26%
Potassium
90mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
5%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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