Vegetable soup with clams and mussels

Vegetable soup with clams and mussels

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 8 servings
  • 50 gr thick bacon chopped in small cubes
  • 1/3 cup finely chopped red onion
  • ½ cup diced carrot
  • ½ cups finely chopped celery
  • 1 cup peeled diced potato
  • 3 tablespoons tomato paste
  • 1 cup clam and mussel juice (get the juice they have when they arrive)
  • 4 cups organic chicken broth
  • 500 gr of small clams in their shell clean
  • 500 gr mussels in their shell clean
  • 1 spring fresh thyme
  • 3 garlic cloves crushed
  • 1 tablespoon paprika
  • Salt and pepper to taste


    Heat a large, thick-bottomed pot
    Add the bacon and let it release the fat and start browning
    Add the onion and let it brown a little
    Add the vegetables and garlic and fry moving constantly taking care that it does not burn
    Add the juice of clams and mussels, tomato paste, chicken broth, thyme spring and let it boil for 10 minutes until the potatoes are cooked
    Remove the mussels from their shells and half of the clams
    Add the paprika, mussels and clams without and with shell
    Season with salt and pepper taking into account that bacon and shells add salt
    Let cook for 5 minutes over medium heat and cover the pot
    Once the potatoes are fully cooked, serve


Log in or Register to write a comment.