Hazelnut soup with clams

Hazelnut soup with clams

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 300 g clams
  • 300 g hazelnuts
  • 300 g Mutti passata
  • 1 small onion
  • 1 shallot
  • 1 clove garlic
  • 1 glass port
  • 4 slices bread
  • 1 fresh hot red chilli pepper
  • 1 bunch parsley
  • 1 sprig rosemary
  • extra virgin olive oil
  • Salt and pepper
Share the ingredient list

Hazelnut soup with clams: Method

  1. Put the clams into salted water for a few hours, changing the water every so often (check that none of them are broken, and discard any that are).
  2. Fry the chopped onion and shallot, the garlic, stripped rosemary leaves and the hot pepper with a little olive oil in a non-stick frying pan.
  3. Add the clams and the chopped hazelnuts, and cover with the port. Allow to evaporate and add the passata.
  4. Finally add the chopped parsley and season with the salt and pepper. Cook for about 20 minutes.
  5. Meanwhile, cut the slices of bread into cubes or triangles. Season with olive oil and salt and toast in a non-stick frying pan or the oven.
  6. Serve the hazelnut soup, either warm or hot, with the toasted bread.

Liked the recipe?

Review and share with your friends

Comments 0

Also made with: Passata

Choose country and language