Mimsy Were the Borogoves

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Corn and clam soup

Jerry Stratton, November 2, 2000

Corn and clam soup with spinach, shrimp, and red bell pepper. Fast and easy.

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Servings: 6
Preparation Time: 30 minutes

Ingredients

  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2 tblsp olive oil
  • 1 red bell pepper, diced
  • 1/2 pound raw shrimp, deveined
  • 6-12 raw clams
  • 1 cup bottled clam juice
  • 3 cups water
  • 1 can fresh corn
  • 1/2 tsp freshly ground black pepper
  • 1/2 pound shredded spinach

Steps

  1. Sauté onions and garlic in the oil for five minutes
  2. Add the bell pepper and sauté one more minute
  3. Stir in the clam juice, water, black pepper, and corn
  4. Bring to a boil, add clams, and cook over low heat ten minutes (until the clams pop open)
  5. Add the spinach and shrimp, and cook for about two minutes

You can get very good fresh canned corn at Trader Joe’s, and they are also a good source for shrimp and clams. I’ve also seen good raw shrimp at Whole Foods. I personally prefer the pre-de-veined, as de-veining shrimp is not something I find fun (I’ve had friends who felt otherwise, and if you’re one of them, vein away!). The clam juice should be available from any Italian shop. If you use good canned corn, make sure you reserve the water from the can to partially replace the water.

I haven’t tried it yet, but I’d be willing to bet that scallops would also be a good thing to put in here at the same time as the clams.

This is a variation of a Filipino recipe from the Myra Waldo’s wonderful Complete Book of Oriental Cooking.

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