Recipe: Spinach Soup with Clams and Plenty of Garlic
SoupsSpinach Soup with Clams and Plenty of Garlic
Source: From the Sea to Shore Caribbean Seafood Cookbook
12 garlic cloves, unpeeled
2 tablespoons olive oil
7 cups rich chicken stock
36 tiny fresh clams, scrubbed
6 cups loosely packed fresh spinach leaves, cut into 1 inch wide strips
1 tablespoon fresh lemon juice
freshly ground pepper
Preheat oven to 400 degrees F.
Place garlic in small baking dish. Drizzle with 1 Tablespoon olive oil. Bake until toothpick pierces garlic easily, about 15 minutes. Peel and thinly slice.
Heat remaining 1 Tablespoon oil in heavy large saucepan over low heat. Add garlic and cook until golden brown, stirring frequently, about 5 minutes.
Add 6 cups stock and bring to boil. Reduce heat, cover partially and simmer 15 minutes.
Bring remaining 1 cup stock to boil in heavy medium skillet over high heat. Add clams. Cover and steam until shells open, 1 1/2 to 3 minutes. Remove opened clams. Cook remaining clams about 5 more minutes; discard any that do not open. Divide clams among heated soup bowls using slotted spoon. Strain clam cooking liquid into garlic stock.
Add spinach. Cover tightly and cook stock over high heat until spinach wilts, about 2 minutes.
Add lemon juice. Season with pepper. Ladle stock over clams. Serve hot.
Source: From the Sea to Shore Caribbean Seafood Cookbook
12 garlic cloves, unpeeled
2 tablespoons olive oil
7 cups rich chicken stock
36 tiny fresh clams, scrubbed
6 cups loosely packed fresh spinach leaves, cut into 1 inch wide strips
1 tablespoon fresh lemon juice
freshly ground pepper
Preheat oven to 400 degrees F.
Place garlic in small baking dish. Drizzle with 1 Tablespoon olive oil. Bake until toothpick pierces garlic easily, about 15 minutes. Peel and thinly slice.
Heat remaining 1 Tablespoon oil in heavy large saucepan over low heat. Add garlic and cook until golden brown, stirring frequently, about 5 minutes.
Add 6 cups stock and bring to boil. Reduce heat, cover partially and simmer 15 minutes.
Bring remaining 1 cup stock to boil in heavy medium skillet over high heat. Add clams. Cover and steam until shells open, 1 1/2 to 3 minutes. Remove opened clams. Cook remaining clams about 5 more minutes; discard any that do not open. Divide clams among heated soup bowls using slotted spoon. Strain clam cooking liquid into garlic stock.
Add spinach. Cover tightly and cook stock over high heat until spinach wilts, about 2 minutes.
Add lemon juice. Season with pepper. Ladle stock over clams. Serve hot.
MsgID: 3129618
Shared by: Micha in AZ
In reply to: Recipe: Recipes Using Juice (8)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Micha in AZ
In reply to: Recipe: Recipes Using Juice (8)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Juice (8) |
Betsy at Recipelink.com | |
2 | Recipe: Spinach Soup with Clams and Plenty of Garlic |
Micha in AZ | |
3 | Recipe: Orange Ginger Fish Steaks |
Micha in Az | |
4 | Recipe: Ensalada Pico De Gallo |
Gladys/PR | |
5 | Recipe: Orange Pound Cake |
Gladys/PR | |
6 | Recipe(tried): Easy Chicken and Rice (using orange or lemon juice) |
Dorothy /Ks | |
7 | Recipe: Florida Orange Date Nut Bran Muffins |
Betsy at Recipelink.com | |
8 | Recipe: Orange-Chocolate Cake with Chocolate Icing and Orange Icing |
Betsy at Recipelink.com | |
9 | Recipe: Orange Custard Pie |
Betsy at Recipelink.com |
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