This light, healthy Spinach Clam Soup recipe is quick and easy to make, packed with whole baby clams and fresh spinach and ready to eat in less than 30 minutes.
So… this is the third clam soup recipe I’ve shared. Yes, I love clams that much! I’ve shared the traditional New England Clam Chowder, my favorite chowder, and Manhattan Clam Chowder, which is my husband’s favorite. This soup is different than those, it’s much lighter than a chowder, basically just clams and spinach in a flavorful broth. Simple enough for a weeknight dinner, but great for a starter to a special occasion meal.
I was inspired to make this a few weeks ago after seeing a Spinach Clam Soup on Ciao Florentina. Her pictures are so pretty! She used fresh whole wild baby clams in her recipe, and I probably could have gotten them, but they are so expensive for just a few clams, so I opted to use canned clams. If I had been making it for a special occasion instead of a weeknight dinner, I absolutely would have used fresh clams, I love the way they look! I decided to leave out the potatoes in order to make the soup low-carb and light.
Don’t be afraid of the amount of garlic in the soup, it dissolves completely and you can’t really taste it as much as you would think. I had planned on cutting the amount of red pepper flakes I used to 1/2 teaspoon, but honestly can’t remember if I did or not, and it was just a bit too much for my tastes. I recommend starting with 1/4 teaspoon and tasting it. You can always add more, you can’t take it away!
Spinach Clam Soup
- 30 ounces canned whole baby clams with the juice (3 10-ounce cans)
- 3 cups baby spinach
- 32 ounces vegetable broth (I used one without a heavy tomato base)
- 1/2 of a yellow onion grated
- 3-6 cloves garlic, grated (depending on their size)
- 1/3 cup dry white wine
- 2 anchovies
- juice of two lemons
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh chives
- 2 bay leaves
- 1/4 - 1 teaspoon dried red pepper flakes, according to taste
- 1 teaspoon dried oregano
- Heat the oil over medium-high heat in a large, heavy bottomed pot. Add the grated onion and cook until translucent. Add the anchovies to the pot and break them up with the back of a wooden spoon. Add the garlic and red pepper flakes and cook for 30 seconds. Stir in the white wine
- Pour in the broth, then stir in the oregano and bay leaves. Add the clams, along with the clam juice; heat to a simmer. Turn off the heat, stir in the lemon juice and chives, then top with the baby spinach. Cover for about 5 minutes to let the spinach wilt. Serve hot.