Italian Clam and Potato Soup
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Soups Warm up with this rustic Italian Clam and Potato Soup featuring tender potatoes, savory chopped clams, and a vibrant swirl of pesto. Quick and comforting, this coastal-inspired soup comes together in just twenty minutes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | None | 4 Servings |
🔪 Key Equipment
- Medium saucepan
- Can opener
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cans (14 ½ oz each) | Italian Stewed Tomatoes | Liquid reserved from clams added |
| 2 Cans (6.5 oz each) | Chopped Clams | Drained, juice reserved |
| 3 Medium | Potatoes | Cut into 1-inch cubes |
| 1 Medium Clove | Garlic | Minced |
| ⅛ tsp | Hot Red Pepper Flakes | None |
| 1 Small | Zucchini | Cut into ½-inch cubes |
| 3 Tbsp | Pesto Sauce | Can substitute 1 tsp dried basil and 3 Tbsp parmesan |
Instructions
Step 1: Simmer the Base
- Drain the 2 cans (6.5 oz each) chopped clams and add their juice directly to the 2 cans (14 ½ oz) italian stewed tomatoes in a medium saucepan.
- Stir in the 3 medium potatoes cut into 1” cubes, 1 medium clove garlic minced, and ⅛ tsp hot red pepper flakes.
- Bring to a simmer and cook for 15 minutes until the potatoes begin to soften.
Step 2: Add Zucchini and Seafood
- Stir in the 1 small zucchini cut into ½” cubes and simmer for an additional 5 minutes until the vegetables are tender.
- Add the drained 2 cans (6.5 oz each) chopped clams and 3 tbsp pesto sauce, stirring gently until heated through and fragrant.
💡 Make-Ahead & Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop without bringing to a hard boil to keep the clams tender.
Original Recipe Scan
