white-clam-soup.md (1885B)
1 # Simple White Clam Soup 2 3 A simple, delicious white clam soup (inspired by the Italian *Zuppa di Clams Bianco* style) that comes together in under 30 minutes. 4 5 --- 6 7 ## Ingredients (Serves 2–3) 8 9 - 1 kg (2 lb) small fresh clams, scrubbed and purged 10 - 4 tbsp olive oil 11 - 1 small onion, finely chopped 12 - 4–6 cloves garlic, thinly sliced 13 - 1 cup dry white wine 14 - 1–2 cups clam juice, fish stock, or water 15 - ½ tsp black pepper 16 - ½ tsp dried oregano 17 - Salt to taste 18 - 2 tbsp fresh parsley, chopped 19 20 --- 21 22 ## Instructions 23 24 1. **Purge the clams** — soak them in cold salted water for 20–30 minutes to release sand, then scrub and rinse well. 25 2. **Sauté aromatics** — heat olive oil in a large pot over medium heat. Add the onion and cook for about 8 minutes until soft. Add garlic and cook 1 more minute. 26 3. **Build the broth** — pour in the white wine and clam juice/stock. Bring to a simmer and cook for 5 minutes to let the flavors meld. 27 4. **Cook the clams** — add the clams, black pepper, and oregano. Cover and simmer for 6–8 minutes until the clams open. 28 5. **Finish and serve** — discard any clams that didn't open. Taste and adjust salt (the clam liquid is naturally salty). Serve immediately topped with fresh parsley. 29 30 --- 31 32 ## Tips for Success 33 34 - **Don't skip purging** — soaking clams in flour-water for 20 minutes is a great trick to draw out extra sand. 35 - **Use ginger for a lighter version** — if you prefer an Asian-style broth, swap the wine and oregano for fresh ginger slices and a splash of fish sauce for a clean, ocean-fresh flavor. 36 - **Serve with crusty bread** — the broth is incredibly flavorful and perfect for dunking. 37 - **Discard unopened clams** — any clam that remains closed after cooking should always be discarded for safety. 38 39 --- 40 41 > Ready in about **25 minutes**. Pairs beautifully with toasted sourdough or a simple green salad.