Description

This Rustic Seafood Soup combines fresh Littleneck clams, succulent shrimp, and tender Alaska cod simmered in a flavorful broth of chicken stock, smoked paprika, tomatoes, and a touch of cream. Enhanced with sautéed onions, garlic, and fresh parsley, this hearty and comforting seafood stew is perfect for a cozy meal, served with crusty bread and a glass of white wine.

Ingredients

Seafood

2 1/2 pounds Littleneck clams
1 pound shrimp, thawed and deveined
12 oz Alaska cod, thawed and cut into bite-sized chunks

Vegetables & Aromatics

1 cup diced red onion
4 cloves garlic, chopped
1 cup chopped parsley
1 (14.5 oz) can diced tomatoes

Liquids & Oils

2 Tbs. extra-virgin olive oil
4 cups chicken stock (seafood stock can be substituted)
1/2 cup heavy cream

Seasonings

2 tsp smoked paprika
Coarse salt, to taste

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Instructions

Clean the clams: Place Littleneck clams in cold salted water for at least one hour to purge grit and sand. Then scrub each clam under running water with a kitchen brush. Discard any clams that do not close when handled.
Sauté onions and garlic: Heat the olive oil in a large pot or Dutch oven over medium heat. Add diced red onions, chopped garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until onions begin browning in spots.
Cook the clams: Add the cleaned clams to the pot and cover with a lid. Simmer/steam for 8 to 10 minutes until all clams open. Discard any unopened clams. Remove opened clams with tongs and set aside.
Simmer the broth: To the pot, add chicken stock, heavy cream, smoked paprika, and diced tomatoes. Bring the mixture to a gentle simmer.
Add shrimp and cod: Add thawed shrimp and bite-sized cod chunks to the simmering broth. Cook for about 8 minutes, until the seafood is cooked through and opaque.
Finish with parsley and clams: Stir in chopped parsley and season with additional coarse salt to taste. Return the cooked clams to the pot and gently stir to combine.
Serve: Ladle the soup into bowls and serve immediately with crusty bread and white wine for a perfect meal.

Notes

Make sure to purge and clean clams thoroughly to avoid sand in the soup.
Discard any clams that do not open after cooking or that remain open during cleaning.
Seafood stock can be used instead of chicken stock for a more intense flavor.
Adjust the smoked paprika amount to your preferred smokiness level.
Serve with crusty bread to soak up the flavorful broth.

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American Seafood