Summer Clam Soup with Corn and Tomato

Summer Clam Soup


  • 2 dozen little neck clams;
  • 1 small onion, about 1/2 cup, thinly sliced;
  • 1 ear corn, about 1/2 cup, cut off the cob;
  • 1 large tomato, skin and cut into large cubes;
  • 1 tablespoon vegetable oil;
  • 1 cup (240 ml) water;
  • Sea salt.


Serving for 2

  1. Clean clams with a tooth brush, set aside;
  2. Place the tomato in boiling water until the skin cracks;
  3. Skin the tomato and cut into large cubes;
  4. Add vegetable oil in a medium size pot over medium high heat;
  5. Add sliced onion, sauté until soft not brown;
  6. Add tomato cubes and sauté to intensify the flavor;
  7. Add hot water and cover for 5 minutes;
  8. Place clams in when water comes to a boil;
  9. Pull clams out when they open;
  10. Add sweet corn and turn off heat when comes to a boil;
  11. Add sea salt if desire but cautious because clams can be salty;
  12. Top with soup, serve hot with toasted beard.

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