The clam and green bean soup is an exquisite dish, perfect for summer. This dish is the perfect meeting between sea and hills! My uncles had brought home fresh clams and beans picked from their garden, and I immediately thought of making this recipe. I boiled the green beans and then cooked them in a pan with cherry tomatoes; then I added the clams (purged and cooked in a pan) and served it with toasted bread: a triumph of taste!
Also try:
Chickpea and clam soup
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 18 oz clams
- 1 cup green beans
- 1.75 oz cherry tomatoes
- 1 clove garlic
- 1 bunch parsley
- to taste extra virgin olive oil
- to taste salt
Steps
To make the clam and green bean soup, rinse the clams several times under running water to remove the sand.
Place the clams in a large pot with a drizzle of extra virgin olive oil. Cook them covered with a lid until the clams are fully open. If necessary, add a ladle of cooking water. Then, turn off the heat and remove the empty clam shells.
Clean the green beans by removing the ends, then cook them in plenty of salted boiling water. Once cooked, drain them.
In a pan, lightly brown a chopped clove of garlic with a drizzle of extra virgin olive oil and chopped parsley. If desired, you can also add some chopped chili pepper.
Then add the halved cherry tomatoes and cook on high heat for a few minutes. Then add the green beans and continue cooking for about 10 minutes.
Finally, add the clams to the soup, along with a ladle of filtered clam cooking liquid. Cook for 5 minutes and adjust the salt.
Finally, drizzle with some olive oil, serve with toasted bread. Enjoy your meal!
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