Clam Soup
A light, briny broth with tender clams, finished with green onions and a hint of chili. Ready in about 20 minutes, this simple soup is perfect for a quick weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 120
- Protein
- 18g
Ingredients
- 1.5 lb clams
- 4 cups water
- 3 green onions
- 1 red chili pepper
- ½ tsp salt
Instructions
- 1
Scrub the 1.5 lb clams under cold water and discard any that are open or cracked. Set aside.
- 2
In a large pot, bring the 4 cups water to a boil over high heat. Add the clams and 1 sliced red chili pepper.
- 3
Cover and cook until the clams open, about 5-7 minutes. Discard any that stay closed.
- 4
Stir in the 3 chopped green onions and 0.5 tsp salt. Simmer for 1 minute until fragrant.
- 5
Ladle the soup into bowls, making sure to include the clams and broth. Serve hot.
Tools you’ll need
- Large pot
- Colander
- Ladle
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