Spinach Clam Soup
Light and healthy, flavorful spinach clam soup.
Servings: 6
Calories: 139kcal
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)
- ½ of a yellow onion grated
- 3-6 cloves garlic, grated (depending on their size)
- ⅓ cup dry white wine
- 2 anchovies
- juice of two lemons
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh chives
- 2 bay leaves
- ¼ - 1 teaspoon dried red pepper flakes, according to taste
- 1 teaspoon dried oregano
Instructions
- 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.
Notes
Inspired by Ciao Florentina Spinach Clam Soup
Nutrition
Calories: 139kcal | Carbohydrates: 4g | Protein: 14g | Fat: 6g | Cholesterol: 105mg | Sodium: 1054mg | Potassium: 120mg | Sugar: 1g | Vitamin A: 1945IU | Vitamin C: 6.3mg | Calcium: 117mg | Iron: 6mg