Clam soup

Ingredients:

• 1 pound littleneck clams, scrubbed and rinsed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large pot, combine the clams, olive oil, onion, and garlic. Cook over medium heat, stirring occasionally, until the clams start to open, about 5 minutes.
2. Add the white wine, chicken broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the clams are all open.
3. Discard any clams that do not open. Stir in the parsley and serve hot.

Tips:

• If you don’t have littleneck clams, you can use other types of clams, such as Manila clams or topneck clams.
• If you don’t have dry white wine, you can use water or vegetable broth.
• You can adjust the amount of thyme to your liking. If you don’t like thyme, you can substitute another herb, such as rosemary or oregano.

Enjoy!

Here are some ideas for how to serve this clam soup:

• Serve it with a side of crusty bread.
• Add a side of salad.
• Make a grilled cheese sandwich to go with it.
• Serve it as a light lunch or dinner.
• Enjoy it as part of a larger meal.