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Clam Soup     HT  SP  Portuguese  50mins

Serves 4    Hot  Seafood  Shellfish  Bacon  Gluten  Wheat  Free  Portugal  Europe

Portuguese name: Sopa Ameijoas

2 tbsp Olive Oil
1 tbsp Butter
50g/2 oz Streaky Bacon, chopped
1 large Onion, chopped
900g/2lb small Clams, cleaned (see note)
1 tbsp Fresh Parsley Sprigs
1.1L/40fl.oz. Water
250g/9oz Long Grain Rice (raw)
175g/6oz Frozen Peas


1. Heat the oil and butter in a large saucepan, add the bacon and onion and sauté for about 5 minutes until golden brown.

2. Add the water to the pan and bring to the boil, add the rice to the pan, stir well then add the clams and parsley, cover and simmer over a low heat for about 15 minutes, stirring from time to time.

3. Add the frozen peas to the pan bring back to the boil then reduce the heat and simmer for a further 10-15 minutes or until the rice is very soft and mushy.

4. To serve - remove all the shells which have loosened from the clams, discarding any clams which haven’t opened and serve immediately.

NB Before cooking make sure the clam shells are closed. Discard any which may be open and which do not close when firmly tapped.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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