Tomato & Clam Soup

READY IN: 50mins
Recipe by James Craig

This recipe was printed in the book "Low Fat Lies".

Top Review by Anne La Quebecoise

This did the job for the last-night-before-the-groceries supper, even though I have to admit that when we tasted the soup after making it just as posted (ok, two changes: used 1 tbsp olive oil and cooked the onion and garlic for only 5 minutes, which is way enough in both cases), we found it quite bland. We added in 1 cup white wine, 1 more tsp dried basil and dried oregano, about 1 tsp sea salt and 1/4 c chopped fresh parsley, which made it a lot tastier. I think parsley is a must and using fresh basil (when in season!) would be a great idea too. This is a very easy and quick recipe and the soup is hearty enough for a light main dish, served with crusty bread. Thanks for posting, James!

Ingredients Nutrition


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

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