This Shrimp Clam Corn & Arugula Soup has a rich broth slightly thickened to add to the velvety touch on your palate. Plus this makes it even better for dipping and sopping! It’s got the earthy nutty somewhat peppery taste taste of cumin…add to that the shrimp, clams, corn and arugula, and it’s a meal in a bowl. Ben and I about finished off this entire pot for dinner~~we both kept going back for more and more~~yes, it’s that good!
What you need:
2 ribs of celery cut into large pieces
1 large carrot cut into large pieces
2 peeled garlic
1 medium peeled shallot
6 tbl butter (divided)
3 tbl flour
2 cups chicken broth
1 tsp sea salt
1 tsp coarse ground pepper
½ tsp red chili pepper flakes
2 tbl ground cumin
2 cups fish stock broth (Note: If you peel your shrimp, boil the shells in water, and this will become your stock.)
1 lb large peeled deveined tail-off shrimp
1 can (6.5 ounces) chopped clams with juice
4 cups frozen corn
½ cup chopped fresh Italian parsley
½ cup chiffonade green onions/tops
4 cups fresh arugula
What you do:
Put the celery, carrot, garlic and shallot in a food processor and grind until a fine mixture. In a medium heavy skillet over medium heat, melt 2 tbl of butter and put in the ground mixture and sauté for about 5-7 minutes. Turn off heat and set aside.
In another heavy stockpot over medium heat, melt remaining butter. Add in flour and make a paste. Slowly whisk in the chicken broth and make a thickened broth. Add the salt, pepper, pepper flakes and ground cumin and blend and simmer about 10 minutes.
Add the fish stock broth and blend. Reduce heat to medium low and add shrimp and clams. Let simmer about 20 minutes. Add parsley, green onions, and arugula and let it simmer another about 15 minutes prior to serving.
©Alice D’Antoni Phillips Ally’s Kitchen