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Clam Soup with Peas, Sherry & Coriander

Prep time
5 mins
Cooking Time
15 mins


msc ecolabel landscape
  • 300g MSC certified Poole Harbour clams (can be found in Wholefoods)
  • 1-2 cloves garlic
  • 1 glass dry sherry
  • 300ml light chicken or veg stock
  • A handful of peas, fresh or frozen
  • A handful of coriander
  • Olive oil
  • Fried bread for serving (optional)


"Once again a marriage of ingredients working their magic rather than a lengthy recipe,"  Mitch Tonks

  1. Gently fry some garlic in olive oil until golden.
  2. Add the clams and then a glass of dry sherry. Boil for one minute.
  3. Add 300ml of light chicken or veg stock. Cover and allow the clams to steam open.
  4. Add a handful of peas, fresh or frozen, and cook for a few more minutes.
  5. Finish with a handful of coriander. Serve with fried bread.
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