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Soups & StewsSeafood Soups: A - Clams >  Clams in Vegetable Broth


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24 littleneck clams
One pint vegetable stock
One batch of scallions, chopped
Chopped parsley
Salt and pepper to taste

Place the clams, stock, scallions, salt and pepper in a stockpot. 

Cover and cook on medium heat until the clams open. 

Sprinkle with the chopped parsley and serve.

A variation of this recipe is sautéing the scallions with some garlic in olive oil first, and then adding the stock and clams.

You can also add hot pepper if you like.

You will be left with an ample amount of juice so make sure you have some bread for dipping.


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