Clam With Tomato And Rice Soup Food

TOMATO & CLAM SOUP

Tomato & Clam Soup image

Make and share this Tomato & Clam Soup recipe from Food.com.

Provided by James Craig

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 cups chicken broth or 3 cups vegetable broth
1 (10 ounce) package frozen spinach, defrosted
1 (28 ounce) can crushed peeled tomatoes
1 (10 ounce) can clams, whole or chopped
8 ounces cooked pasta

Steps:

Heat oil in a large soup pot over medium heat.
Lower the heat and add onion and garlic.
Cover and cook on low, stirring often for 10-15 minutes; or until onion is translucent.
Stir in basil, oregano, broth, spinach and tomatoes.
Cook through on low 5-10 minutes, or simmered up to 1 hour.
Add the clams and cooked pasta, heat for 3 minutes and serve.

Nutrition Facts : Calories 316.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 23.8, Sodium 680.8, Carbohydrate 32.9, Fiber 8.1, Sugar 7.7, Protein 19.3

TOMATO & RICE SOUP

Tomato & rice soup image

This low-fat soup is great for using up rice and pesto - it makes a substantial and hearty main course

Provided by Ren Behan

Categories Main course, Soup

Time 45m

Number Of Ingredients 11

Ingredients

2 tsp olive oil
1 onion , finely chopped
1 carrot , finely chopped
1 celery stick, finely chopped
1 tbsp golden caster sugar
2 tbsp vinegar (white, red or balsamic)
1 tbsp tomato purée
400g can chopped tomato or passata
1l vegetable stock made with 2 cubes
140g rice (long-grain, basmati, wild, brown or a mixture)
¼ small pack parsley , leaves only, chopped, and a few drops of pesto, to serve (optional)

Steps:

Heat the oil in a large saucepan and add the onion, carrot and celery, then cook gently until softened. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and any brown rice, if using, then cover and simmer for 10 mins. If you are using wild rice, add this and simmer for 10 mins more. Finally, add any white rice you're using, and simmer for a final 10 mins until the rice is tender.
Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each, if you like.

Nutrition Facts : Calories 213 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.6 milligram of sodium

PORTUGUESE CLAM RICE

Portuguese Clam Rice image

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.

Provided by Mina in Toronto

Categories Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

Steps:

In a saucepan, cook onion and garlic in oil until tender.
Add pimento paste and parsley. Cook for a couple of minutes.
Drain clams but reserving liquid.
Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
Add salt if necessary.