Quarter-Hour Soup

Preparation info
  • Makes 4 cups 1 l ) with the clams out of the shell;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Clams tend to be an American taste; in England, cockles, or palourdes, in France, can be substituted.

Chris Styler had a dish called quarter-hour soup about twenty years ago in Rhode Island. He has never seen a recipe for it since. Based on his description, I came up with this. It is quick, easy, and fresh-tasting.