Fresh Clam and Noodle Soup

  • Total Time:
  • Servings: 6

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  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, finely chopped
  • 2 medium carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 4 garlic cloves, thinly sliced
  • One 14 1/2-ounce can diced tomatoes
  • 2 cups bottled clam juice
  • 2 cups chicken stock or low-sodium broth
  • 1/2 cup dry white wine
  • 1 tablespoon tomato paste
  • Large pinch of saffron threads, crumbled
  • 1/4 pound thin spaghetti, broken into 1-inch pieces (1 cup)
  • 2 pounds cockles or Manila clams, scrubbed
  • Three 1-inch strips of orange zest
  • Freshly ground pepper

How to make this recipe

  1. In a large soup pot, heat the 1/4 cup of olive oil until shimmering. Add the onion, carrots, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juices, the clam juice, stock, wine, tomato paste and saffron and bring to a boil. Add the pasta, cover and cook, stirring occasionally, until barely tender, 6 minutes.

  2. Add the cockles and orange zest and cook uncovered until the cockles open, about 3 minutes; discard the orange zest. Season the soup with pepper, ladle it into bowls and drizzle with olive oil.

Serve With

Garlic toasts.

Contributed By Photo © Tina Rupp Published December 2004

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