This delightful littleneck clam soup with butter beans and saffron combines the briny taste of clams with the creamy texture of butter beans, all elevated by the aromatic touch of saffron and serrano ham. It's a heartwarming dish perfect for cozy gatherings.
Photos of Littleneck Clam Soup with Butter Beans and Saffron Recipe
If you’re heading to the supermarket, keep an eye out for littleneck clams, saffron threads, and serrano ham. These ingredients might not be as common in your pantry, but they are essential for capturing the authentic flavors of this dish.
Ingredients for Littleneck Clam Soup with Butter Beans and Saffron
Extra virgin olive oil: Used to sauté the ingredients and add a rich flavor to the soup.
Onion: Adds sweetness and depth to the base of the soup.
Serrano ham: Provides a salty and savory element that enhances the overall flavor.
Garlic: Adds aromatic and pungent notes.
Fine dry bread crumbs: Helps to thicken the soup slightly.
Butter beans with their liquid: Contributes creaminess and body to the soup.
Dried thyme: Adds a subtle earthy flavor.
Bay leaf: Infuses the soup with a slightly floral and herbal note.
Saffron threads: Provides a unique aromatic flavor and a golden hue.
Water: Used to dissolve the saffron and integrate its flavor into the soup.
Freshly ground pepper: Adds a touch of heat and seasoning.
Littleneck clams: The star of the dish, adding a fresh, briny taste.
Flat leaf parsley: Used as a fresh garnish to brighten the flavors and appearance of the soup.
One reader, Alanna Corley says:
The littleneck clam soup with butter beans and saffron is a delightful blend of flavors. The saffron adds a unique depth, while the clams are perfectly tender. A comforting and elegant dish that's sure to impress!
Techniques Required for Making Littleneck Clam Soup
How to crush saffron threads: Place the saffron threads in a small bowl and use the back of a spoon to gently crush them into smaller pieces. This helps release their flavor and color. How to cook clams: Ensure the clams are cleaned properly by scrubbing their shells under cold running water. Discard any clams that are open and do not close when tapped. When cooking, add the clams to the boiling liquid and cook until they open, which usually takes about 3 minutes. Discard any clams that do not open after cooking.
How To Make Littleneck Clam Soup with Butter Beans and Saffron
A pinch of saffron adds a sweet and earthy tone to this delicious littleneck clam soup. It’s cooked with ham and beans in herb-seasoned broth.
Serves:
Ingredients
- 3tbspextra virgin olive oil
- 1onion
- 1cupserrano ham,or prosciutto, (2 oz), finely diced
- 2clovesgarlic
- 1tbspfine dry bread crumbs
- 2cansbutter beans with their liquid
- 1pinchdried thyme
- 1bay leaf
- 1pinchsaffron threads
- 2tbspwater
- freshly ground pepper
- littleneck clams
- 2tbspflat leaf parsley,finely chopped
Instructions
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In a large deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat for about 3 minutes until softened.
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Add the ham and garlic and cook for 1 minute.
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Stir in the bread crumbs, then add the beans and their liquid along with the thyme and bay leaf and bring to a boil.
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In a small bowl, crush the saffron threads into the water. Add to the beans and season with pepper.
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Simmer the soup over low heat for 15 minutes.
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Increase the heat to high, add the clams and their reserved liquor and cook for 3 minutes. Discard the bay leaf.
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Sprinkle the soup with the parsley and serve.
Recipe Notes
- Tip: For a more rustic-looking soup, add the clams in their shells to the soup and cover the pot for 3 minutes or until the clams open. Serve the soup with an extra bowl for the shells.
- If adding the clams without their shells to avoid the cumbersome process of shucking them raw, steam them in an inch of water or white wine. Remove the clams from their shells, and add them to the soup with their steaming liquid, simmering the soup only 1 minute more.
Nutrition
- Calories: 462.91kcal
- Fat: 13.94g
- Saturated Fat: 2.61g
- Monounsaturated Fat: 8.83g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 57.70g
- Fiber: 12.79g
- Sugar: 2.18g
- Protein: 28.40g
- Cholesterol: 24.50mg
- Sodium: 971.21mg
- Calcium: 204.72mg
- Potassium: 1373.65mg
- Iron: 8.26mg
- Vitamin A: 8.76µg
- Vitamin C: 5.39mg
Key Technique for Perfecting Littleneck Clam Soup
To enhance the flavor of the saffron, lightly toast the threads in a dry skillet over low heat for about 1 minute before crushing them into the water. This will release more of their aromatic compounds and deepen the color of your soup.
Time-Saving Tips for Preparing This Clam Soup Recipe
Prep ingredients in advance: Chop the onion, garlic, and parsley ahead of time to streamline the cooking process.
Use canned beans: Opt for canned butter beans to save time on soaking and cooking dried beans.
Crush saffron early: Crush the saffron threads in water while prepping other ingredients to ensure it's ready when needed.
High heat for clams: Increase the heat to high before adding the clams to cook them quickly and evenly.
Discard bay leaf: Remember to remove the bay leaf before serving to enhance the soup's flavor without bitterness.
Substitute Ingredients For Littleneck Clam Soup with Butter Beans and Saffron Recipe
extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste, which can add a subtle complexity to the soup.
serrano ham - Substitute with prosciutto: Prosciutto has a similar texture and saltiness, making it a suitable replacement for serrano ham.
garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.
fine dry bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs are lighter and can add a nice texture without altering the flavor significantly.
butter beans - Substitute with cannellini beans: Cannellini beans have a similar creamy texture and mild flavor, making them a good alternative to butter beans.
dried thyme - Substitute with fresh thyme: Fresh thyme can provide a more vibrant flavor, though you may need to use a bit more than dried thyme.
bay leaf - Substitute with oregano: Oregano can add a different but complementary herbal note to the soup.
saffron threads - Substitute with turmeric: Turmeric can provide a similar color and a slightly earthy flavor, though it won't replicate saffron's unique taste exactly.
water - Substitute with chicken broth: Chicken broth can add more depth and richness to the soup compared to plain water.
freshly ground pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the soup.
littleneck clams - Substitute with mussels: Mussels have a similar briny flavor and texture, making them a good alternative to littleneck clams.
flat leaf parsley - Substitute with cilantro: Cilantro can add a fresh and slightly citrusy note, though it has a distinct flavor that differs from parsley.
Presentation Tips for Littleneck Clam Soup
Serve in a shallow, wide bowl: This allows the littleneck clams to be prominently displayed, making them the star of the dish.
Arrange clams artfully: Place the clams in a circular pattern around the bowl, ensuring they are evenly spaced and slightly open to showcase their freshness.
Garnish with fresh parsley: Finely chop the flat leaf parsley and sprinkle it delicately over the soup for a pop of color and a hint of freshness.
Drizzle with extra virgin olive oil: Just before serving, add a light drizzle of extra virgin olive oil to enhance the richness and add a glossy finish.
Use a saffron-infused broth: Ensure the saffron threads are evenly distributed in the broth, giving it a beautiful golden hue that contrasts with the butter beans and clams.
Add a touch of texture: Sprinkle a few extra fine dry bread crumbs on top for a subtle crunch that complements the creamy butter beans.
Serve with a side of crusty bread: Offer a slice of warm, crusty bread on the side to soak up the flavorful broth, enhancing the dining experience.
Highlight the ham: Ensure pieces of serrano ham are visible in the soup, adding a touch of elegance and a burst of savory flavor.
Use a clean, white plate: Present the bowl on a pristine white plate to make the vibrant colors of the soup stand out, creating a visually appealing presentation.
Finish with a grind of fresh pepper: Add a final touch of freshly ground pepper just before serving to enhance the aroma and flavor profile of the dish.
Essential Kitchen Tools for Making Clam Soup
Large deep skillet: A wide and deep pan that allows for even cooking and enough space to accommodate all the ingredients.
Wooden spoon: Ideal for stirring the ingredients without scratching the surface of the skillet.
Chef's knife: Essential for chopping the onion, garlic, and parsley finely.
Cutting board: Provides a stable surface for chopping the vegetables and herbs.
Measuring spoons: Used to measure out the olive oil, bread crumbs, and saffron accurately.
Measuring cup: Necessary for measuring the serrano ham and water.
Small bowl: Used to crush the saffron threads into the water before adding to the soup.
Can opener: Required to open the cans of butter beans.
Tongs: Useful for handling the clams when adding them to the soup.
Pepper mill: For freshly grinding pepper into the soup.
Ladle: Used for serving the soup into bowls.
Serving bowls: To present the soup attractively when serving.
Storage and Freezing Instructions for Clam Soup
Allow the littleneck clam soup to cool completely before storing or freezing. This will prevent the soup from becoming watery and help maintain its texture.
For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 3-4 days. The flavors will continue to develop as the soup sits in the refrigerator.
When reheating refrigerated soup, gently warm it over low heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling the soup, as this may cause the clams to become tough and rubbery.
For longer storage, freeze the soup in portion-sized containers or freezer bags. Leave some headspace to allow for expansion during freezing. Label the containers with the date and contents for easy reference.
To freeze, place the containers or bags in the freezer and store for up to 3 months. The butter beans and clams may soften slightly after freezing, but the overall flavor of the soup will remain intact.
To reheat frozen soup, thaw it in the refrigerator overnight. Once thawed, transfer the soup to a pot and gently reheat over low heat, stirring occasionally, until it reaches the desired temperature. If the soup appears too thick, add a small amount of broth or water to adjust the consistency.
If you plan to freeze the soup, consider adding the parsley garnish only when serving, as fresh herbs tend to lose their flavor and texture when frozen.
How To Reheat Leftover Clam Soup
Reheat the littleneck clam soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method ensures that the clams and butter beans are heated through without becoming overcooked or rubbery.
If the soup has thickened during storage, add a splash of water or clam juice to thin it out while reheating. This will help maintain the original consistency of the soup.
To preserve the delicate flavor of the saffron, avoid boiling the soup during the reheating process. Instead, heat it gently and remove it from the heat as soon as it reaches the desired temperature.
If you have access to a microwave, you can reheat individual portions of the soup in microwave-safe bowls. Cover the bowl with a damp paper towel to prevent splatters and help retain moisture. Microwave on high for 1-2 minutes, stirring halfway through, until the soup is heated through.
For a quick and easy reheating method, use an immersion blender to puree the soup before reheating. This will create a smooth, creamy texture and help the soup heat more evenly. Once pureed, reheat the soup in a saucepan over medium-low heat, stirring occasionally, until hot.
To add a fresh twist to leftover littleneck clam soup, garnish it with a sprinkle of freshly chopped parsley and a squeeze of lemon juice just before serving. This will brighten up the flavors and give the soup a new lease on life.
Interesting Facts About Littleneck Clams
A unique aspect of this littleneck clam soup is the use of saffron, one of the most expensive spices in the world. Saffron adds a distinct flavor and vibrant color to the soup, making it not only delicious but also visually appealing.
Is Making Clam Soup at Home Cost-Effective?
This littleneck clam soup with butter beans and saffron is moderately cost-effective. The use of serrano ham and saffron adds a gourmet touch but increases the cost. However, the bulk of the ingredients like onion, garlic, and butter beans are affordable. The overall verdict is a 7 out of 10. The approximate cost for a household of 4 people is around $25-$30 USD.
Is This Clam Soup Healthy or Unhealthy?
This littleneck clam soup recipe has both healthy and unhealthy aspects. On the positive side, it includes nutritious ingredients like onion, garlic, butter beans, and clams, which provide protein, fiber, and various vitamins and minerals. The use of extra virgin olive oil adds healthy monounsaturated fats to the dish. However, the inclusion of serrano ham raises concerns due to its high sodium content and potential for unhealthy saturated fats. Additionally, the recipe lacks a significant amount of vegetables, which could provide more essential nutrients and fiber.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of serrano ham or replace it with a leaner protein source, such as chicken or turkey.
- Add more vegetables to the soup, such as diced carrots, celery, or spinach, to increase the nutrient density and fiber content.
- Use low-sodium butter beans to reduce the overall sodium content of the dish.
- Replace the bread crumbs with whole-grain bread crumbs or omit them altogether to reduce the refined carbohydrates.
- Increase the amount of parsley or add other fresh herbs like cilantro or basil for added flavor and nutrients.
Editor's Thoughts on This Clam Soup with Butter Beans and Saffron
This recipe for littleneck clam soup with butter beans and saffron is a delightful blend of flavors and textures. The serrano ham adds a savory depth, while the saffron imparts a subtle, aromatic richness. The butter beans provide a creamy contrast to the briny clams. The use of bread crumbs is a clever touch, adding a slight thickness to the broth. Overall, it's a well-balanced dish that showcases the harmonious interplay of land and sea, making it a sophisticated yet comforting choice for any meal.
Enhance Your Littleneck Clam Soup with Butter Beans and Saffron Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for Littleneck Clam Soup
Why trust this Littleneck Clam Soup with Butter Beans and Saffron Recipe:
This recipe combines the rich flavors of serrano ham and saffron with the creamy texture of butter beans. The use of fresh littleneck clams ensures a delightful seafood experience. The addition of garlic and onion enhances the depth of flavor, while the parsley adds a fresh finish. Trust this recipe for its balanced combination of ingredients and straightforward instructions, making it a reliable choice for a delicious and satisfying meal.
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