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Clam Soup Venice

Tummy.Tucker's picture
Ingredients
  Tomato juice 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), minced or crushed
  Basil leaves 1⁄2 Teaspoon
  Wine vinegar 1 Tablespoon
  Dried onion flakes 1 Tablespoon
  Parsley flakes 2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Canned minced clams 4 Ounce, drained
  Salt To Taste
  Pepper To Taste
  Sliced mozzarella cheese 2 Ounce
  Fennel seeds 1⁄8 Teaspoon
  Garlic bread sticks 12 (Use As Needed)
Directions

GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.

MAKING
2. In a saucepan, put tomato juice, garlic, basil leaves, vinegar, onion flakes and parsley; simmer for about 30 minutes until reduced to 1/2 its original volume.
3. Let the mixture cool down and then add milk, clams, salt and pepper to taste.
4. Reheat the soup.

FINALISING
5. Into 2 heat-proof bowls, ladle soup.
6. Top each bowl with 1/2 of the cheese and bake in preheated oven until cheese melts.

SERVING
7. Garnish each serving with fennel.
8. Serve Clam Soup Venice with Garlic Bread Sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Clam
Cook Time: 
35 Minutes
Servings: 
2

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4.314285
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 499 Calories from Fat 167

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 6.4 g31.9%

Trans Fat 0 g

Cholesterol 62.7 mg20.9%

Sodium 964.1 mg40.2%

Total Carbohydrates 54 g18.1%

Dietary Fiber 4.6 g18.3%

Sugars 18 g

Protein 33 g66.7%

Vitamin A 44% Vitamin C 117.4%

Calcium 46.6% Iron 123.6%

*Based on a 2000 Calorie diet

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Clam Soup Venice Recipe