Here is a dish that I personally found unusual: it was the first time I combined these legumes with this shellfish. I found this Lentil and Clam Soup really tasty, a perfect match!
Find more recipes with clams here:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 cups dried lentils (no soaking required)
- 1 clove garlic
- 1 tablespoon olive oil
- 1 pinch coarse salt
- 2 cups water
- 2.2 lbs clams (unshelled)
- to taste ground black pepper (freshly ground)
- to taste fine salt
Preparation
Put about 2 cups of water in a saucepan, once it boils add the salt, lentils, and cook for about 20 minutes.
In a large pan, place the clams, cook over high heat with the lid on for a few minutes, until they all open.
Clean the clams by removing the shells and add them to the lentil soup.
If you want, you can keep some shells for plate decoration.
Continue cooking for another 10 minutes or so.
Adjust salt and pepper to taste.
Notes
I used dried lentils that do not need soaking, so I can proceed directly to cooking.
If you liked the Lentil and Clam Soup, try other recipes with clams:
Spaghetti with Fava Bean Pesto, Clams, and Bacon
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