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Clam and Basil Soup
Source: dLife

Spicy, tomato and clam soup with peas and pasta.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 4  -  6 servings
Amount Per Serving
Calories 257.0
Total Carbs 27.2 g
Dietary Fiber 3.1 g
Sugars 9.2 g
Total Fat 9.3 g
Saturated Fat 1.4 g
Unsaturated Fat 1.1 g
Potassium 601.1 mg
Protein 16.3 g
Sodium 1049.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  olive oil
1 pinch  black pepper
1 each  medium onions
1 tbsp  fresh thyme
2 each  medium garlic cloves
5 each  fresh basil leaves
0 1/4 tbsp  dried hot chile peppers
4 cup  homemade fish stock
1 1/2 cup  unsalted tomato juice
1 tsp  sugar
1 cup  frozen green peas
2 1/2 oz  dry penne pasta
8 oz  minced canned clams
1 pinch  salt
  1. In large pan over medium-low, heat oil; add onion and cook gently until softened but not colored.
  2. Add thyme, stir in garlic, basil leaves and chili flakes.
  3. Add stock, tomatoes and sugar. Season with salt and pepper to taste.
  4. increase heat to medium and bring to boil. Reduce heat to low and simmer 15 minutes, stirring occasionally.
  5. Add frozen peas and cook additional 5 more minutes.
  6. Add pasta and bring to boil, stirring occasionally.
  7. Reduce heat to low and simmer for about 5 minutes, stirring frequently, until pasta is al dente.
  8. Add clams and heat through for 2 - 3 minutes.
  9. Serve hot in warmed bowls and garnish with basil leaves.

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