Seafood Soup with Mussels, Clams and Potatoes Seafood Soup with Mussels, Clams and Potatoes

Seafood Soup with Mussels, Clams and Potatoes

This delicious seafood soup is made with mussels, clams, and fingerling potatoes in a fragrant tomato leek bouillon. Serve garnished with a handful of fresh herbs and a lovely rustic loaf of bread. Place a large bowl on the table to easily discard the shells, and make sure you have lots of napkins on hand!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Fingerlings

Fingerlings

Where To Buy

Preparation

Slice Little Potatoes in half, length-wise.

Heat oil in a large, deep skillet (or Dutch oven with a cover) over medium heat.

Add sliced fingerlings, leek whites, garlic, pepper slices, and turmeric.

Sauté for 10 minutes, until potatoes begin to soften.

Add chopped tomato, Clamato, broth, and orange juice and heat to simmer.

Cover and cook for about five minutes until all shellfish have opened. Discard any unopened shells.

Divide evenly into four large shallow bowls. Garnish with herb mixture.

Step 1 out of 7

Slice Little Potatoes in half, length-wise.

Step 2 out of 7

Heat oil in a large, deep skillet (or Dutch oven with a cover) over medium heat.

Step 3 out of 7

Add sliced fingerlings, leek whites, garlic, pepper slices, and turmeric.

Step 4 out of 7

Sauté for 10 minutes, until potatoes begin to soften.

Step 5 out of 7

Add chopped tomato, Clamato, broth, and orange juice and heat to simmer.

Step 6 out of 7

Cover and cook for about five minutes until all shellfish have opened. Discard any unopened shells.

Step 7 out of 7

Divide evenly into four large shallow bowls. Garnish with herb mixture.

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