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Clam soup
Sopa de machas
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 2014
Clams have long been an important part of the diet on the Pacific coast of Chile. The large clams that are caught here are notable for the shape of the curved white shell that contrasts with the flesh, which turns a delicate pink colour during cooking. Any other kind of clams can be used.
Ingredients
50 g 2 oz ¼ cup 1
Method
- Melt the butter in a large pan over a low heat, then add the onion and sauté for 3 minutes.
- Add the clams and the thyme, and season with salt and pepper. Stir to combine, then add the white wine.
- Bring to a simmer and cook for 3–5
