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4.43 from 7 votes
Spinach Clam Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Light and healthy, flavorful spinach clam soup.
Course: Soup
Cuisine: Italian American
Servings: 6
Calories: 139 kcal
Author: Bernadette
Ingredients
  • 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
Instructions
  1. 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
  2. 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.
Recipe Notes

Inspired by Ciao Florentina Spinach Clam Soup

Nutrition Facts
Spinach Clam Soup
Amount Per Serving
Calories 139 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 105mg35%
Sodium 1054mg46%
Potassium 120mg3%
Carbohydrates 4g1%
Sugar 1g1%
Protein 14g28%
Vitamin A 1945IU39%
Vitamin C 6.3mg8%
Calcium 117mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.