I’ve been waiting since last year to finally share this spinach clam soup with you guys. That’s because I can only find these cute wild baby clams during this time of year.
If you had stopped by last night, you would have found us with our heads buried into a bucket of these garlic clams. This morning, I was at it again with the clam soup. Really, i can’t help myself !
I wanted to make a healthy summery variation of clam soup, light and vibrant with lots of nutrition. Not to say that there’s anything wrong with a little indulgence in a bowl of comforting creamy clam chowder. But that’s something I crave once the weather cools off a little bit in the fall.
Back to my summery clam soup over here, it is just bursting with a medley of fresh flavors. I start the base with tons of garlic and a couple of anchovies melted in the olive oil, then i build on layers of flavors with some white wine, fresh tomatoes and finish with wilted baby spinach. Such a beauty, I swear !
I had some Sicilian oregano left in the pantry, which I swear totally makes this clam soup. Speaking of which, we will be in Sicilia in a few days, I am so giddy with excitement is not even funny. Not only because I’m gonna load up on more Sicilian oregano, but we are actually going on a real adventure, across the country side from Palermo to Taormina, just the two of us !
I planned for us to spend one night in seductive Palermo, you know, to set the stage for a romantic kiss on the rooftop of a hotel overlooking the aristocratic city. Then hop on a train to Taormina early in the morning, extra Cannoli in hand !
I am already worried my iPhone won’t be able to take it all in, that I’ll snap away to many photos before we even get off that train. That we will back on that train in the blink of an eye with the nostalgia of that summer in Sicily…Or that I’ll try to convince the love of my life that there’s only one way to live for us, and that is to just stay in Sicily, raise a family and open a bed and breakfast on a rocky hillside by the sea. Go fishing, grow tomatoes, breathe in the life because it runs so swiftly …
I really don’t know, but I decided I won’t schedule any blog posts for this period of time. I will of course share it all with you when we return, or from over there, If I do convince my man we need to stay… And then you can all book a room at our B & B and come sit under the Pergola with me, eat Cannoli and sip on espresso !
Meanwhile I hope you’ll make a pot of this clam soup, I’d probably serve this one at the B & B , which I would most likely call something original like “ Ciao Florentina Palazzo “ 😉
And by then, I hope that I would have figured out how Google really works, so you guys can find all the Sicilian recipes I’ll be blasting on this blog. Fingers crossed 😉
So tell me: have you ever made clam soup ? Most importantly have you ever been to Sicily ? If not, is Sicily on your bucket list ? Tell me !
- 2 1/2 lb wild baby clams scrubbed well
- 1/2 yellow onion grated
- 6 cloves garlic grated
- 2 anchovies
- 8 fingerling potatoes diced small
- 1 c fresh yellow tomatoes diced
- 1/3 c dry white wine
- 3 tbsp olive oil + more as needed
- 1 tsp red pepper flakes
- 2 c baby spinach
- 1 tbsp oregano
- 2 lemons juiced
- 4 lemon thyme sprigs
- 2 leaves bay
- 3 tbsp fresh chives snipped
- 1 tbsp edible flower blossoms optional
- sea salt to taste
In a heavy bottom soup pot heat up the olive oil and sautee the onion with a pinch of sea salt until traslucent. Add the anchovies and break them up with the side of a wooden spoon until disintegrated in the oil.
Add the garlic, red pepper flakes, thyme and bay leaf to the pan and give it a good stir. Only cook for about 30 seconds until you can smell the garlic permeate your house. Hit it with the whit wine and oregano and bring to a simmer. Allow it to reduce by half before adding in the potatoes and the vegetable stock. Bring to a simmer and cook for about 5 minutes until the potatoes have softened.
Add the wild clams and diced tomatoes, bring to a gentle simmer and cover with a lid. Cook for a few minutes until all the clams have opened. Turn off the flame and squeeze in the lemon juice. Adjust seasonings to your taste with more sea salt and add the baby spinach on top. Cover with a tight lid and allow the spinach to wilt for a few minutes from the steam of the soup.
Ladle the clam soup into bowls and drizzle with a nice extra virgin olive oil over the top. Garnish with the edible flower petals and some chives. Serve with crusty bruschetta.