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Improvising Shellfish Soups

Appears in
Splendid Soups
Splendid Soups

By James Peterson

Published 2000

  • About

Once you master a few basic methods for making shellfish soups, it’s easy to invent a soup following a whim or to adapt your cooking plans according to what looks good in the market. I rarely have more than a vague idea of what I’m going to cook until I snoop around my favorite food stores or outdoor markets. Usually I spot one or two special-looking foods and then build a meal around them.

There are two approaches to making a soup out of bivalves. One method, used for mussels, clams, and cockles, is to steam open the shellfish in a small amount of liquid, take the shellfish out of the shells, and then build a soup on the briny liquid left in the bottom of the pot.

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