Tomato and Clam Broth Soup Recipe

From Dorothy McNett's Recipe Book.

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Tomato and Clam Broth Soup

From Dorothy McNett's recipes at Use any favorite broth instead of the clam juice, if desired, and change the name. This is so quick and easy, so perfect for 1-2 people.

2 tablespoons unsalted butter
3-4 green onions, sliced
2-4 cloves garlic, roughly chopped
2 tablespoons all purpose unbleached flour
8-12 oz. clam juice (or other broth as desired)
2 tablespoons milk, half and half, or cream
1/4 - 1/2 teaspoon sea salt
freshly ground pepper, or cayenne, as desired
1-2 medium red ripe juicy tomatoes, diced

toasted bread slices or crackers, if desired

In heavy bottomed saucepan or saute pan, heat the butter. Add the sliced green onions and chopped garlic. Cook and stir 2-3 minutes to soften and to slightly brown. Whisk in the flour, cooking and stirring about 1 minute. Carefully whisk in the clam juice, whisking well. Cook 1-2 minutes, then add the cream. Taste for seasonings, adding salt and pepper. (It so depends upon the broth used, some can be quite salty on their own, some need you to add more) Stir in the diced tomatoes and heat but do not let it boil. Serve in beautiful soup bowls or large coffee cups, garnished with toasted bread slices.

Recipe created 2012-09-03.

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