Shellfish Soup Recipe


  • 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)


  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. Gradually whisk in the seafood stock, heavy cream, and white wine. Stir in the shallots, thyme, parsley, salt, white pepper, and cayenne pepper.
  4. 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.
  5. Add the shellfish to the soup and cook for an additional 5-6 minutes, or until the shellfish are cooked through.
  6. Serve the soup hot, garnished with additional chopped parsley if desired. Enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.