Baixo Alentejo Clam Soup

Baixo Alentejo clam broth is a traditional recipe in which the cuisine has always known how to connect the inland region with the nearby coast, making the most of products from both the sea and the land. Simple and comforting, this dish reflects a resourceful cuisine characterized by the use of extra virgin olive oil, bread, and fresh herbs, transforming humble ingredients into a broth of great elegance and flavor.

The natural salinity of the clams, the richness of the egg yolk, and the freshness of the lemon call for a balanced, fresh white wine. Herdade do Estacal Cordovil olive oil, fruity and slightly peppery, enhances the clams’ aromas and adds depth to the broth.

Pairing: Antão Vaz & Arinto – Herdade do Estacal | Cordovil Extra Virgin Olive Oil – Herdade do Estacal

Serves: 4 people
Preparation: 10 minutes
Cooking: 20 minutes
Total time: about 30 minutes

Ingredients for the clam broth

• 1 kg clams
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• ½ bay leaf
• 1 egg yolk
• Chopped parsley, as needed
• 1 dl Cordovil Extra Virgin Olive Oil – Herdade do Estacal
• Salt to taste
• A few drops of lemon juice
• About 7 dl water
• Thinly sliced Alentejo bread

How to make Baixo Alentejo clam broth

1. Sauté the aromatics. Sauté the onion, garlic, and bay leaf in the Cordovil olive oil over low heat for 5 minutes.
2. Open the clams. Separately, open the clams without seasoning. Remove them from their shells and reserve the liquid, strained through a fine cloth.
3. Make the broth. Add the clam liquid to the sautéed mixture, add the necessary water (about 7 dl), and season with salt. Bring to a boil and cook for 5 minutes.
4. Add the clams. Add the cleaned clams to the broth and cook for 2 minutes.
5. Add the egg yolk. Remove from the heat and carefully stir in the egg yolk, stirring so it does not curdle. Add a few drops of lemon juice and the chopped parsley.
6. Serve. Pour the very hot broth over thin slices of Alentejo bread and serve in a covered dish or tureen.

Variation

Replace the egg yolk and lemon with a dessert spoonful of flour dissolved in a little vinegar. Proceed in the same way with the rest of the recipe.

Tips for a more flavorful broth

The secret lies in the clam liquid - do not waste it. Strained through a fine cloth, it is what gives the broth its deep, marine flavor. Always use day-old Alentejo bread so it absorbs the broth well without falling apart.

Wine to serve with clam broth

We suggest Antão Vaz & Arinto from Herdade do Estacal, served well chilled. Balanced and fresh, it complements the clams’ salinity and the richness of the bread without overpowering the dish’s flavors.

Indicative nutritional information

Per serving (1 person):

• Energy: 320 – 400 kcal
• Protein: 18 – 25 g
• Total fat: 18 – 24 g
• of which saturated fat: 3 – 5 g
• Carbohydrates: 20 – 30 g
• Sugars: 2 – 4 g
• Fiber: 2 – 4 g
• Salt: 2.0 – 3.0 g

The values shown are estimates calculated based on the quantities indicated and may vary according to the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to the table

Prepare this recipe with Herdade do Estacal Cordovil Extra Virgin Olive Oil and also discover our Alentejo Açorda with Cod and Poached Egg.

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog, while fully preserving the original methods and ingredients.
Source: Manuel Camacho Lúcio, Regional Cuisine of Baixo Alentejo.