Summer Clam Chowder with Pesto

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 22 G., saturated fats 3 G., proteins 20 G., carbohydrates 43 G., fiber 11 G., cholesterol 23 mg, sodium 924 mg, sugar 9 G.

This aromatic clam chowder is thick and hearty thanks to white beans, green beans, tomatoes, and small pasta. Fennel imbues it with a wonderful sweet-spicy aroma, and pesto enhances the flavor even more. Add the clams to the soup straight from the shell for a striking, fisherman-style presentation.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g small mollusks, washed
1/4 cup extra-virgin olive oil
1 onion, diced
1 fennel root, diced, plus extra herbs for serving
1 cup canned chopped tomatoes
1/4 tsp red pepper flakes
220 g of green beans
2/3 cup small shell pasta
1 can (400g) canned white beans, discard liquid
1/4 cup pesto

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mollusks, tomatoes, fennel bulb, pesto sauce, pasta, white beans, red pepper flakes

Cooking the dish according to the recipe:

Place the clams and 1 cup of water in a large saucepan and heat over medium-high heat. Cover and cook until they begin to open, about 5 minutes. Using tongs or a slotted spoon, transfer the clams to a bowl (discard any that haven't opened). Pour the clam juices into a liquid measuring cup (being careful not to pour the sediment from the bottom of the pan). Wipe the pan dry. Cover the clams with a lid to keep them warm.
Add olive oil to the pan and place over medium heat. Add the onion, diced fennel, a large pinch of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the tomatoes and red pepper flakes; cook, stirring, until completely dry, about 2 minutes. Add enough water to the clam juices to make a total of 3 cups of liquid. Then pour the liquid into the pan, cover, and bring to a simmer.

Meanwhile, trim the green beans and cut into 1-inch (2.5 cm) pieces. Add to the pot along with the pasta and beans (with the liquid from the can). Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is al dente, 8 to 10 minutes. Add more water if needed, and season with salt and pepper. Add the clams and heat through. Ladle the soup into bowls. Sprinkle with chopped fennel and garnish with pesto.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Soups / Fish soups / Food Network - recipes / Italian cuisine