Friday, 11 July 2008

Shrimp, Clam & Corn Soup

3/4 pound of clams
1 vegetable bouillon
1 tablespoon butter
1 small onion, diced
1/2 cup white wine
1/2 - 3/4 bag frozen corn
1 pound shrimp
1 giant potato, peeled cut into ½ inch pieces
1 teaspoon sea salt
1 sprig thyme (optional)
One 15-ounce can coconut milk
1 teaspoon sriracha
green onions

  • Places clams in 2 quarts water and bring to a boil. Add vegetable bullion. Remove clams when cooked and then briskly simmer stock over medium heat until reduced by half, about 30 to 40 minutes. 
  • Meanwhile, in another saucepan, heat the butter. Saute the onion over medium-high heat until soft, about 5 minutes. Add the wine and cook until reduced by half, 2 minutes. 
  • Add the clam water, potato, salt, and thyme. Bring to a boil then simmer, covered, until the potatoes are al dente, about 10 minutes. 
  • Whisk in the coconut milk and sriracha. 
  • Fold in the corn kernels, clams & shrimp. 
  • Return to a simmer and cook until shrimp are done then immediately remove from the heat. 
  • Taste for seasoning and add chopped green onion.