This is such an elegant dish that looks complicated but is quite easy to make. It’s creamy and flavourful with sweetness from the onions, carrots, and tomatoes as well as a hint of saffron. I used big and baby clams to give the soup texture and bulk. I imagine this is something I would eat by the seaside in the summer, even though it would be perfectly fine for a cold winter’s day.
- 1 bottle dry white wine 750ml
- 2 pounds fresh clams cleaned
- 2 can baby clams
- 4 tbsp butter
- 2 yellow onions chopped
- 2 carrots chopped
- 4 cloves garlic minced
- ½ tsp saffron threads
- 2 tsp salt
- 1 tsp pepper
- 1 cup cherry tomatoes halved
- 1½ cups whole milk
- 1 cup heavy cream
- dill or chives for garnish
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onions, carrots, garlic, salt, and pepper. Sauté, stirring occasionally until onions have softened.
- Add the white wine and saffron. Reduce the heat to low, cover, and simmer for 20 minutes.
- Add the tomatoes and cook for another minute.
- Add the fresh and canned clams with liquid and simmer uncovered for 5 minutes.
- Add the milk, and cream. Heat until just heated through but not boiling.
- Top with chopped dill.