Back to recipe page
PEA AND CLAM SOUP
Serves4
Prep Time15 mins
Cook Time 10 mins
Tip
If using fresh clams make sure they have been purged of any sand
COOKING VIDEO
INGREDIENTS
1 kg
Pipi Clams
1 tsp
Butter
½
Brown Onion, finely diced
50 g
Pancetta, diced
2
cloves Garlic, finely diced
1
Celery Stalk, finely diced
100 ml
White Wine
500 ml
Vegetable Stock
1 cup
Frozen Baby Peas
1 cup
Frozen Baby Peas
¼ cup
Fresh Parsley, chopped Parmesan Cheese, to serve
LET’S GET COOKING
1. In a small saucepan heat the vegetable stock and blanch the peas quickly. Strain and reserve both warm to the side.
2. Heat the butter in a large frying pan and then sauté the pancetta for 2-3min.
3. Add the onion, garlic and celery and cook for a further 2-3min before adding the wine.
4. Next add the clams and toss through the pan. Add the warm stock then cover and bring just to the boil.
5. As soon as the clams begin to open remove from the heat and stir in the peas, cooked Risoni and parsley.
6. Allow to stand for 3-5min before serving to finish off the cooking of the clams. Serve into large soup bowls and serve with grated parmesan cheese, sea salt and cracked black pepper.
