Spanish Clam Soup

Name: Spanish Clam Soup
Prep time: 45 min
Total time: 45 min
Ingredients: 1.5 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; 0.5 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; 0.5 teaspoon sweet smoked paprika; 6 thick slices crusty bread, toasted

By

Martha Stewart Editors

Updated on January 14, 2019

Prep Time:

45 mins

Total Time:

45 mins

Servings:

6

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.

Ingredients

1 ½ 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
½ 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
½ teaspoon sweet smoked paprika
6 thick slices crusty bread, toasted

Directions

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.