Clam soup

30 min


30 persons




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BORGES - Sopa de almejas


  • 500 g (18 oz) clams
  • 1 clove of garlic
  • 1 loaf of bread
  • 2 tomatoes
  • 1 onion
  • 1 green pepper
  • 1 bay leaf
  • Saffron
  • Parsley
  • 50 ml (2 US fl oz) extra virgin olive oil
  • 1 litre of fish stock

Step by step

  1. Step 1

    Soak the clams in salt water for 1 hour to get them to release any sand. Wash thoroughly and put by.

    Chop up the onion, garlic and pepper. Grate the tomatoes.
    Gently fry the chopped onion over a low heat for 10 minutes and add the chopped garlic, pepper, bay leaf, saffron and grated tomato.

    Once it is all lightly fried (about 5 minutes), add the warmed fish stock and clams. When the clams start to open, turn off the heat.
    Top off with toasted bread croutons and chopped parsley.

  2. ‘- Don’t add any salt to the soup, because the tasty clams already give it a salty taste.
    – You can buy delicious readymade fish stock if you don’t have time to make it at home.
    – No clams? No worries! Simply crumble in some cooked fish or add some mussels or fried calamari, although you’ll have to change the name of the soup.

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