0
0 ITEM(S) - £0.00 GO

Menu

    • Clam and Corn Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 150; Fat 5g; Carbs 7g; Protein 11g
    Clam and Corn Soup is a classic seafood dish that combines the flavours of clams, corn, and vegetables in a savoury broth. It's an easy-to-make meal that is sure to please the whole family. This soup is a great way to use up any leftover vegetables in the fridge and a great way to get a healthy, nutritious meal on the table in no time. With just a few simple ingredients, this soup can be ready in under an hour and will surely be a hit with everyone.
    1 rating
    layout 0 comment

    Ingredients

    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 3 cloves garlic, minced
    • 1 stalk celery, diced
    • 1 red bell pepper, diced
    • 2 cups vegetable broth
    • 1 (14.5 ounce) can diced tomatoes
    • 1 (8 ounce) bottle clam juice
    • 1 (15 ounce) can creamed corn
    • 1 (6.5 ounce) can minced clams, drained
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • Fresh parsley, chopped, for garnish (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.