Spanish Clam Soup
Paprika and cured ham lend smokiness to this rustic Mediterranean-style soup, and red bell pepper imparts color--and the benefit of vitamin C--to the divine broth. Make sure to have good Italian bread on hand--you'll want to soak up every drop.
- Total Time:
- Servings: 6
Photography: Kate Mathis
Source: Martha Stewart Living, April 2016
- 1 1/2 cups dry white wine
- 8 sprigs thyme
- 4 pounds littleneck clams, scrubbed and rinsed
- 6 tablespoons extra-virgin olive oil
- 2 medium parsnips, peeled and diced
- 1/2 medium red bell pepper, diced
- 6 thin slices serrano ham or prosciutto, finely chopped
- 1 red serrano or red finger hot chile, split open lengthwise
- 6 cloves garlic, smashed
- 1/2 teaspoon sweet smoked paprika
- 6 thick slices crusty bread, toasted
In a large pot, bring wine, 3 cups water, and thyme to a boil; add clams. Cook, covered, until clams open, transferring them to a bowl with a slotted spoon as they do, 5 to 8 minutes. Discard any clams that have not opened; cover bowl. Let broth cool 5 minutes, then pour through a fine-mesh strainer into a container (you should have about 4 cups).
In another large pot, heat oil over medium. Add parsnips, bell pepper, ham, chile, and garlic; cook, stirring occasionally, until golden brown. Reduce heat to medium-low; cook, stirring often, until parsnips are soft, 10 to 15 minutes. Add paprika, clam broth, and clams. Heat through and serve, with bread.