Clam with Tomato and Rice Soup

Name: Clam with Tomato and Rice Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters butter; 907 grams tomato sauce; 184 grams minced clams; 118 milliliters corn; 1 teaspoon chopped fresh basil; 4 cloves garlic, minced; 237 milliliters heavy cream; 2 teaspoons lemon juice; 59 milliliters minced red onion; 6 servings salt and pepper to taste; 237 milliliters water; 118 milliliters uncooked white rice

Clam with Tomato and Rice Soup is a gluten free and pescatarian recipe with 6 servings. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 317 calories, 5g of protein, and 23g of fat. A mixture of onion, heavy cream, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes. It is perfect for Autumn.

Instructions

In a small saucepan, bring 1 cup water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Ingredients you will need

Rice

In a large saucepan or stockpot, saute the onion and garlic in butter until tender.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Sauce Pan

Pot

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.

Ingredients you will need

Salt And Pepper

Tomato Sauce

Fresh Basil

Lemon Juice

Clams

Water

Corn

Soup

Remove from heat and stir in the heavy cream and cooked rice until well blended.

Ingredients you will need

Cooked Rice

Heavy Cream

Serve immediately.

Equipment

Sauce Pan

Pot

Ingredients

Servings:

59milliliters

butter 907grams

tomato sauce 184grams

minced clams 118milliliters

corn 1teaspoon

chopped fresh basil 4cloves

garlic, minced 237milliliters

heavy cream 2teaspoons

lemon juice 59milliliters

minced red onion 6servings

salt and pepper to taste 237milliliters

water 118milliliters

uncooked white rice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.