Written on 06/01/2020
Jennifer Nevins

This is a very hearty soup dish, and one of my Dad’s favorites.  He uses fresh clams that he rakes up in the bay behind his home in North Wildwood.  It’s hard to simulate that type of freshness!



1 lb. Fresh Clams, Scrubbed

1 Cup Dry White Wine

1 Tbsp. Extra Virgin Olive Oil

3 Cloves Minced Garlic & 1 Large Sliced Onion

½ lb. Diced Yukon Potatoes & 1 Cup Sliced Carrots

2 Cups Fish Stock & 1-(14.5 oz.) Can Chopped Tomatoes

1 lb. Cod Fillet, Skinned & Cubed (or any like fish)

Salt & Pepper to Taste & Fresh Parsley, Chopped (Garnish)



Clean the clams, removing all sand and discarding any that are broken or open.  In a large soup pan, add the cleaned clams and dry white wine.  Cover the pan and cook over medium heat until the clams open, approx. 5 minutes.  Discard any clams that do not open. Remove the clams from their shells, reserving about 8-10 whole cooked clams.  Meanwhile, heat the oil in a large sauté pan.  Add the garlic and sauté for one minute.  Add the sliced onion and sauté for 3-4 minutes, until the onion is tender.  Add the diced potato and sliced carrots, and sauté for approx. 8 minutes, until the potato and carrots are tender and slightly browned.  Add the fish stock and chopped tomatoes, and cook for approx. 15 minutes, until all vegetables are tender.  Add the cubed cod to the soup and cook for 5-7 minutes, until the fish is cooked through.  Add the clams (with and without the shells), and simmer until heated through.  Season the soup with salt and pepper to taste, and serve with chopped parsley if desired.