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Sopa de Conquilhas Santomense
A delicate and flavorful clam soup, a popular seafood dish in São Tomé and Príncipe, showcasing the islands' rich coastal bounty. It's often prepared with a light broth, rice, and fresh herbs.
🧂 Ingrédients
- 1 kg Clams(cleaned and purged of sand)
- 150 g Arborio rice (or short-grain rice)
- 1 medium Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 50 ml Olive oil
- 1 L Chicken broth (or fish stock)
- 2 large Egg yolks
- 1 small bunch Fresh cilantro(chopped)
- 1 leaf Bay leaf
- 0.5 medium Lemon(juice of)
- to taste Salt
- to taste White pepper
👨🍳 Instructions
- 1
Soak the cleaned clams in salted water for at least 12 hours to ensure they are free of sand. Rinse them thoroughly.
- 2
In a pot, heat the olive oil over medium heat. Add the bay leaf and 1 minced garlic clove. Add the clams, cover, and cook until they open, about 5-7 minutes. Discard any clams that do not open.
- 3
Remove the opened clams from the pot. Strain the clam liquid through a fine-mesh sieve into a bowl. Remove the shells from most of the clams, reserving a few with shells for garnish.
💡 Conseils de pro: This liquid forms the base of the soup's flavor. - 4
In the same pot, add a little more olive oil if needed. Add the finely chopped onion and the remaining minced garlic. Sauté until softened and lightly golden.
- 5
Pour the reserved clam liquid and the chicken broth (or fish stock) into the pot. Bring to a simmer.
- 6
In a small bowl, whisk the egg yolks with a little of the warm broth until smooth. Slowly temper the egg yolks by gradually whisking in a ladleful of the hot broth. Then, slowly pour the tempered egg yolk mixture back into the pot, stirring constantly to prevent scrambling.
💡 Conseils de pro: Do not let the soup boil after adding the egg yolks. - 7
Add the Arborio rice to the simmering broth and cook until the rice is al dente, about 15-20 minutes.
- 8
Stir in the shelled clams, lemon juice, and chopped cilantro. Season with salt and white pepper to taste.
- 9
Serve hot, garnished with the reserved clams in their shells and extra chopped cilantro.
💡 Conseils de pro
- ✓Ensure clams are thoroughly purged of sand to avoid a gritty soup.
- ✓Tempering the egg yolks is crucial to create a smooth, creamy texture without curdling.
- ✓Use fresh, good-quality clams for the best flavor.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a small amount of aletria (angel hair pasta) along with the rice for a heartier soup.
- Incorporate other small shellfish like mussels or cockles.