The Frugal Gourmet's Southern Barbecue Sauce

on
0

Sannich in Soup: A Delicious and Hearty Dish

on


Sannich is a type of clam that is found in the Pacific Northwest. It is a small, flavorful clam that is perfect for making soup. This recipe for Sannich in soup is a simple and delicious way to enjoy this delicious seafood.

Ingredients:

  • 1 pound Sannich clams, scrubbed and rinsed

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 4 cups chicken broth

  • 1/2 cup chopped fresh parsley

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.

  2. Add the garlic powder, salt, and pepper and cook for 1 minute more.

  3. Add the chicken broth and Sannich clams and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the clams are open.

  4. Stir in the parsley and serve hot.

Tips:

  • If you don't have Sannich clams, you can substitute any type of clam or even mussels.

  • To make the soup even more flavorful, you can add a splash of white wine or sherry to the pot along with the chicken broth.

  • Serve the soup with crusty bread or crackers for dipping.

Story:

I first had Sannich in soup when I was visiting my grandparents in British Columbia. My grandmother was a wonderful cook, and she always made the best soup. Her Sannich in soup was one of my favorite dishes, and I've been making it ever since.

The soup is simple to make, but it's packed with flavor. The Sannich clams add a delicious briny flavor, and the vegetables add a touch of sweetness. The soup is hearty and satisfying, and it's perfect for a cold winter day.

I hope you enjoy this recipe for Sannich in soup. It's a delicious and easy way to enjoy this delicious seafood.

Here are some additional tips and tricks for making Sannich in soup:

  • If you're using live clams, make sure to scrub them thoroughly under cold running water. You can also soak them in a vinegar solution for 15 minutes to help remove any sand or grit.

  • Once the clams are open, discard any that are not open.

  • If you don't have fresh parsley, you can substitute dried parsley. Just be sure to add it to the soup at the end of cooking so that it doesn't lose its flavor.

  • This soup is also delicious served with a side of crusty bread or crackers.

Comments

Post a Comment