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!

30 mins
20 mins


  • Dutch oven or large stock pot
  • Four shallow bowls


  • 1.5 lbs Little Fingerlings™ Little Potatoes
  • 1 Tbsp olive oil
  • 2 large leeks, white part, thinly sliced
  • 3 cloves garlic, minced
  • 1 small yellow pepper, thinly sliced
  • 1 tsp turmeric
  • 1 ripe tomato, seeded and diced
  • 2 cups clam tomato juice, unseasoned
  • 2 cups chicken broth
  • 1 small orange, juiced
  • 1 1/2 lbs closed clams, scrubbed
  • 1 1/2 lbs closed mussels, scrubbed
  • 1/2 tsp celery salt or coarse salt
  • 1/2 tsp hot pepper sauce
  • 1/2 cup chopped fresh herbs like parsley, cilantro, basil, or chives


  • Step 1

    Slice Little Potatoes in half, length-wise.

  • Step 2

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

  • Step 3

    Sauté for 10 minutes, until potatoes begin to soften.

  • Step 4

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

  • Step 5

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

  • Step 6

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