Seafood Soup

You're going to love this Seafood Soup recipe! It's bursting with ocean flavors, and has vegetables, tender clams, mussels and shrimp nestled in an easy homemade seafood and herb broth. 35 mins.

This Seafood Soup recipe is an explosion of coastal flavors!

Seafood enthusiasts: If you've ever yearned for the delicious flavors of the ocean in a single, satisfying bowl, you're in for a treat. 

Our Homemade Seafood Soup is a culinary journey that brings the treasures of the sea to your dining table. 

With its rich and savory herby seafood broth, tender morsels of clams, mussels, and shrimp, and a melody of fresh vegetables, this dish is an absolute delight.

As a seafood lover, I've always had a soft spot for dishes that celebrate the bounties of the ocean. There's something truly magical about the way seafood can transform a simple broth into a symphony of flavors. 

So, allow me to guide you through this delightful recipe, complete with tips, variations, and serving suggestions to make your seafood soup experience unforgettable.

Rather than a creamy seafood chowder, this soup has a clear, rich and flavorful seafood broth as it's base. Make it from scratch in no time, or you can cheat with a store bought seafood stock.

Though I really recommend making it yourself for maximum fishy flavor!

Serve a bowl with a side of your favorite dinner rolls to dunk.

Ingredients

For the seafood broth

• Onion, Carrot and Celery: This mirepoix adds a sweet and savory base to the broth.
• Parsley and Thyme: Imparts fresh, aromatic herbal notes.
• Bay Leaves: Contribute a subtle, woody aroma. Substitute with a small pinch of dried bay leaves.
• Shrimp Shells: Use them from the shrimp shelled for the soup, below.

For the Seafood Soup

• Onion, Carrot and Celery: This mirepoix adds a sweet and savory base to the broth.
• Garlic: Adds a pungent, aromatic depth to the soup.
• Potatoes: Bring a hearty, starchy element to the dish. Swap with sweet potatoes for a twist.
• White Wine: Contributes acidity and depth of flavor. Substitute with seafood or vegetable broth.
• Lemon Juice: Provides a zesty, citrusy kick to brighten the soup.
• Olive Oil: Adds richness and a hint of fruitiness to the base.
• Butter: Enhances the richness and smoothness of the soup.
• Clams, Mussels, and Shrimp: The stars of the dish, offering a variety of textures and briny seafood flavors.

See the recipe card for the full method and quantities.

Prepping Shellfish

Preparing clams and mussels before adding them to a soup is essential to ensure they are safe to eat and to remove any sand or grit. Here are the steps to prepare clams and mussels:

For Clams

1. Cleaning: Start by rinsing the clams under cold running water to remove any surface sand or debris. Use a stiff brush to scrub the shells gently, removing any stubborn particles. Discard any clams with broken or open shells, as they might be spoiled.
2. Soaking: Place the cleaned clams in a large bowl of cold saltwater (⅓ cup of salt per gallon of water) or a mixture of water and cornmeal. The saltwater or cornmeal will encourage the clams to expel any remaining sand or grit from their shells. Allow them to soak for about 30 minutes to 1 hour. This process helps ensure your soup remains free of grit.
3. Rinse Again: After soaking, remove the clams from the water and give them one more quick rinse under cold running water.

For Mussels

1. Cleaning: Start by rinsing the mussels under cold running water. Similar to clams, use a brush to scrub the shells gently, removing any surface dirt. Check for any damaged or open mussels and discard them, as they may be spoiled.
2. Beards: Mussels have a hairy appendage called a "beard" that can be found on the side of the shell. To remove it, grab the beard with your fingers and pull it toward the hinge end of the mussel. This step is optional but helps improve the presentation of your dish.
3. Debris Check: Inspect the shells for any barnacles or other debris, and use a knife or brush to remove any stubborn particles.

Both clams and mussels are now ready to be added to your soup. Ensure that the shells are tightly closed before cooking; any that are open should be discarded, as they may be dead and unsafe to eat. When you cook them in the soup, they will open up as they steam, and this is perfectly normal. Enjoy your delicious seafood soup!

For Shrimp

1. Peel the Shrimp (if necessary):
   • If your shrimp have shells, you can peel them before cooking. Start by holding the shrimp firmly in one hand and using your other hand to grasp the legs and gently pull them off. Continue to peel the shell away from the body, starting from the head end and working toward the tail. You can leave the tail on for presentation or remove it if desired.
2. Devein the Shrimp (if necessary):
   • Some shrimp have a dark vein running along their back, which is the digestive tract. It's a matter of personal preference whether you want to remove it. To devein shrimp, use a small knife or a shrimp deveining tool. Make a shallow cut along the back of the shrimp, exposing the dark vein. Use the tip of the knife or the deveining tool to lift and remove the vein.

How to make Seafood Soup

Follow these step-by-step instructions, then scroll down to the recipe card for the full list of ingredients and detailed instructions.

For the seafood broth

In a saucepan, put the onion, carrots, celery, parsley, thyme, bay leaves, and salt. Remove the shells from the shrimp and put them in the saucepan as well. Fill with the water, then bring to the boil. Reduce the heat and simmer for 20 minutes.

Strain over a bowl to collect the broth and discard the shells and vegetables.

For the seafood soup

Meanwhile, in another saucepan over a medium/low heat, add the olive oil and butter. Stir in the carrots, onions and celery and fry for 5 minutes, stirring often. Add the garlic and fry for a further minute.

Stir in the potatoes, white wine, lemon juice and the seafood stock, and bring to the boil. Simmer for 10 minutes.

Add the clams, mussels and shrimp and simmer for a further 5 minutes or until the vegetables and seafood are cooked through, adding water if necessary. 

Serving Suggestions

• A warm, crusty baguette or garlic bread is the perfect companion for dipping into the flavorful broth.
• A fresh green salad with a light vinaigrette is an excellent side to balance the richness of the seafood soup.
• Garnish with chopped fresh herbs like parsley or cilantro for a burst of color and extra freshness.

Variations

• Spicy Seafood Soup: Add a touch of red pepper flakes or a dash of hot sauce for a fiery kick.
• Creamy Seafood Chowder: Stir in some heavy cream or coconut milk for a lusciously creamy version of this soup.
• Tomato-Based Seafood Soup: Introduce a can of diced tomatoes for a Mediterranean twist on the classic recipe.
• Thai-Inspired Seafood Soup: Incorporate lemongrass, ginger, and coconut milk for a taste of Thai cuisine.

Storage

Leftover can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, do so gently over low heat to avoid overcooking the seafood.

FAQ

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📖 Recipe

Seafood Soup with Herb Broth

Kate | Wow Easy Recipes

This Seafood Soup is full of vegetables, tender clams, mussels and shrimp nestled in an easy homemade seafood + herb broth. Ready in 30 mins.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 247 kcal

Equipment

• Pot
• Strainer

Ingredients

  

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For the Seafood Broth

• 1 onion (peeled and halved)
• 1 carrot (roughly chopped)
• 1 celery stalk (roughly chopped)
• 3 sprigs of parsley
• 3 sprigs of thyme
• 2 bay leaves
• ½ teaspoon salt
• 4 cups water
• Shells from shrimp*

For the Seafood Soup

• ½ teaspoon salt
• ½ teaspoon pepper
• 1 onion (diced)
• 1 carrot (diced)
• 1 celery stick (diced)
• 3 garlic cloves (minced)
• 3 potatoes (peeled and diced)
• ¼ cup white wine
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon butter
• ⅓ cup clams in shells
• ⅓ cup mussels in shells
• ⅓ cup shrimp (peeled and deveined *save shells for the stock)

Instructions

 

For the seafood broth

• In a saucepan, put the onion, carrots, celery, parsley, thyme, bay leaves, and salt. Remove the shells from the shrimp and put them in the saucepan as well. Fill with the water, then bring to the boil. Reduce the heat and simmer for 20 minutes. Strain over a bowl to collect the broth and discard the shells and vegetables.

For the seafood soup

• Meanwhile, in another saucepan over a medium/low heat, add the olive oil and butter. Stir in the carrots, onions and celery and fry for 5 minutes, stirring often. Add the garlic and fry for a further minute.
• Stir in the potatoes, white wine, lemon juice and the seafood stock, and bring to the boil. Simmer for 10 minutes.
• Add the clams, mussels and shrimp and simmer for a further 5 minutes or until the vegetables and seafood are cooked through, adding water if necessary.

Nutrition

Calories: 247kcalCarbohydrates: 38gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 42mgSodium: 695mgPotassium: 957mgFiber: 5gSugar: 5gVitamin A: 5220IUVitamin C: 42mgCalcium: 73mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Keyword seafood soup, shellfish soup

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