Shellfish Soup Recipe

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1/4 cup chopped shallots
• 1 tbsp chopped fresh thyme
• 1 tsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper
• 1 pound mixed shellfish (such as river kai, small clams, oysters)
• Bread, rice, or a simple salad can pair well depending on the soup.

Steps

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour until smooth and bubbly. Cook for 1-2 minutes, stirring constantly.
3. Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the flavors have melded and the soup is slightly thickened.
4. Add the shellfish to the soup and cook for an additional 5-6 minutes, or until the shellfish are cooked through.
5. Serve the soup hot, garnished with additional chopped parsley if desired. Enjoy!
6. Let the flavors simmer long enough to come together.
7. Taste near the end and adjust the seasoning before serving.
8. Serve with a simple side if you want a fuller meal.
9. How do I adjust the thickness?
10. Add more liquid for a lighter soup or simmer longer for a thicker finish.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.