Best 5 Clam With Tomato And Rice Soup Recipes
Craving a hearty and flavorful soup that evokes the essence of coastal living? Look no further than our tantalizing Clam with Tomato and Rice Soup. This delectable dish, steeped in culinary traditions, promises a symphony of flavors that will warm your soul and transport your taste buds to a seaside paradise.
Our culinary journey begins with the freshest clams, meticulously selected for their briny sweetness. These succulent gems are then artfully combined with a vibrant medley of ripe tomatoes, aromatic onions, and savory garlic, creating a base of umami-rich goodness.
The addition of tender rice lends a comforting heartiness to the soup, making it a satisfying meal that nourishes both body and soul. As the ingredients meld together, a symphony of flavors unfolds, with each spoonful offering a harmonious balance of briny, tangy, and subtly sweet notes.
Whether you prefer a classic rendition or a touch of culinary flair, our article presents a curated collection of Clam with Tomato and Rice Soup recipes that cater to diverse tastes and preferences. From traditional family recipes passed down through generations to innovative takes that showcase modern culinary techniques, there's something for every palate to savor.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more. Let the enticing aromas of this delectable soup fill your kitchen as you create a masterpiece that will be the talk of your table. Happy cooking!
CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
- While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
- Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
- Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.
TOMATO RICE SOUP
This is an elegant version of the old-fashioned tomato and rice soup, studded with fresh seafood. If you want a simpler dish, omit the seafood. If you are lucky enough to have a garden full of fresh tomatoes, you can substitute them for the canned variety. Use about 1 and 1/2 pounds ripe tomatoes, cored and chopped.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, celery, and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes, chicken broth, and salt and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in the basil, and serve.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 31.3 g, Cholesterol 28.1 mg, Fat 7.7 g, Fiber 3 g, Protein 18.2 g, SaturatedFat 1.1 g, Sodium 642.4 mg, Sugar 7.1 g
TOMATO SEAFOOD SOUP
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
CLAM WITH TOMATO AND RICE SOUP
Fresh tomato soup is a hardy soup for the special soup of the day.
Provided by Loretta Dutil
Categories Vegetable Soup
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large saucepan or stockpot, saute the onion and garlic in butter until tender. Add clams, corn, lemon juice and tomato sauce. Season with fresh basil and salt and pepper to taste. Stir in remaining cup of water and let the soup simmer for 20 minutes. Remove from heat and stir in the heavy cream and cooked rice until well blended. Serve immediately.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 27.7 g, Cholesterol 95.3 mg, Fat 23.5 g, Fiber 2.8 g, Protein 12.6 g, SaturatedFat 14.2 g, Sodium 889.5 mg, Sugar 6.8 g
TOMATO & RICE SOUP
This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course
Provided by Ren Behan
Categories Main course, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
- Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.
Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium
Tips:
- Use fresh clams. Fresh clams will give your soup the best flavor. If you can't find fresh clams, you can use frozen clams, but make sure to thaw them completely before using.
- Clean the clams thoroughly. Before cooking the clams, you need to clean them thoroughly to remove any sand or grit. To clean the clams, place them in a bowl of cold water and stir them around gently. Drain the water and repeat the process until the water is clear.
- Use a good quality olive oil. Olive oil will help to bring out the flavor of the other ingredients in the soup. Make sure to use a good quality olive oil, such as extra virgin olive oil.
- Don't overcook the clams. Clams are very delicate and can easily be overcooked. Overcooked clams will become tough and chewy. Cook the clams just until they are opaque and tender, about 5 minutes.
- Add some fresh herbs. Fresh herbs, such as basil, oregano, and thyme, can help to brighten up the flavor of the soup. Add the herbs at the end of the cooking process so that they don't lose their flavor.
Conclusion:
Clam with Tomato and Rice Soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. The soup is packed with flavor from the clams, tomatoes, and rice. It is also a good source of protein and iron. If you are looking for a delicious and healthy soup to warm you up on a cold day, Clam with Tomato and Rice Soup is a great choice.
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