Cream of Clam Soup

Cream of Clam Soup


Culinary Tools:

  • Chef’s Knife
  • Bamboo Cutting Board
  • 6-quart Dutch Oven


  • 2 tablespoons olive oil
  • ½ cup onion, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 2 pounds clams in the shells, rinsed
  • 1/3 cup white wine
  • 1 teaspoon parsley, chopped
  • 12 ounces precooked chopped clams
  • 1½ cups vegetable broth
  • 1½ cups heavy cream
  • Salt and black pepper to taste
  • 5 thin slices garlic bread (crostini)
  • Fresh cilantro, chopped (garnish)


  1. In the 6-quart Dutch Oven, preheat olive oil at medium-high heat for about 4 minutes or until oil is very hot. Add onion, ginger and garlic; sauté for 2 minutes.
  2. Add clams in the shells and sauté at medium heat for 5 minutes, or until shells open. Add wine and parsley; cook for 3 minutes.
  3. Blend 12 ounces chopped clams with vegetable broth and heavy cream.
  4. Pour blended mixture in the saucepan and bring to a light simmer (in about 4 minutes). Add salt and black pepper to taste.
  5. Serve each portion with a slice of garlic bread; garnish with chopped cilantro.

Chef’s Note: If you are able to find fish or seafood broth, you may use it to replace the vegetable broth.