Lower Alentejo Clam Soup

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

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

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 clam soup

• 1 kg clams
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• ½ bay leaf
• 1 egg yolk
• Chopped parsley, to taste
• 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 soup

1. Sauté the aromatics. Gently sauté the onion, garlic and bay leaf in 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 set aside the cooking liquid, strained through a fine cloth.
3. Make the broth. Add the clam liquid to the sautéed mixture, add enough water (about 7 dl) and season with salt. Bring to a boil and simmer for 5 minutes.
4. Add the clams. Add the cleaned clams to the broth and cook for 2 minutes.
5. Stir in the egg yolk. Remove from the heat and carefully stir in the yolk, mixing to prevent it from curdling. Add a few drops of lemon juice and the chopped parsley.
6. Serve. Pour the piping-hot soup over thin slices of Alentejo bread and serve in a covered dish or soup tureen.

Variation

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

Tips for a tastier soup

The secret is in the clam liquid - don’t waste it. Once strained through a fine cloth, it gives the soup its deep, sea-salty flavour. Always use day-old Alentejo bread so it soaks up the broth without falling apart.

Wine to serve with clam soup

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

Approximate nutritional information

Per serving (1 person):

• Energy: 320 – 400 kcal
• Protein: 18 – 25 g
• Total fat: 18 – 24 g
• of which saturates: 3 – 5 g
• Carbohydrates: 20 – 30 g
• Sugars: 2 – 4 g
• Fibre: 2 – 4 g
• Salt: 2,0 – 3,0 g

The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided as a guide only.

Bring this Alentejo tradition to your table

Make this recipe with Herdade do Estacal’s Cordovil Extra Virgin Olive Oil and discover our Alentejo Açorda with Cod.

A traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, retaining the original methods and ingredients in their entirety.
Source: Manuel Camacho Lúcio, Cuisine of Baixo Alentejo.