shellfish and asparagus soup

By stancec44

Clams, mussels and cockles plus aspragus and tomatoes make this a hearty soup with a summertime feel

Ingredients

• Fine sea salt
• 1/2 pound asparagus, trimmed
• 3/4 pound cherry tomatoes
• 2 1/2 pounds littleneck clams, scrubbed
• 1/4 cup dry white wine
• 2 1/2 pounds mussels, scrubbed
• 1 pound cockles or small Manila clams, scrubbed
• 1/4 cup finely chopped onion
• 3 tablespoons extra-virgin olive oil
• 1 bay leaf
• 1 1/4 cups fish stock
• 8 extra-large shrimp, peeled and deveined
• 1/4 cup finely chopped flat-leaf parsley
• Freshly ground black pepper
• SPECIAL EQUIPMENT: cheesecloth

Details

Servings 4
Adapted from lacucinaitaliana.com

Preparation

Step 1

In a large pot of boiling salted water, cook asparagus until crisp-tender, about 2 minutes. Using tongs, transfer asparagus to a cutting board. Add tomatoes to the boiling water; cook for 20 seconds. Using a slotted spoon, transfer tomatoes to cutting board. Cut asparagus crosswise into 1-inch pieces. Peel and cut tomatoes in half; discard skins.

In a wide heavy pot or high-sided skillet with lid, combine littleneck clams and wine; cook, covered, over medium-high heat until clams open, about 8 minutes (discard any that do not open). Using a slotted spoon, transfer clams to a bowl. Add mussels to pan; cook, covered, until mussels open, 2 to 4 minutes (discard any that do not open). Using slotted spoon, transfer to bowl with clams. Add cockles to pan; cook, covered, until cockles open, 1 to 2 minutes (discard any that do not open). Using slotted spoon, transfer cockles to a separate bowl.

From half of the mussels and littleneck clams, remove meat; discard empty shells. Return meat to bowl with remaining mussels and clams. Into a large liquid measuring cup or bowl, strain liquid from shellfish bowls through a fine-mesh strainer lined with cheesecloth (you need 3/4 cup plus 2 tablespoons liquid; add water to make up difference, if necessary).

Rinse and dry pan, then return pan to medium-high heat. Add onion, oil and bay leaf; cook, stirring occasionally, 3 minutes. Add asparagus and tomatoes; cook, stirring occasionally, 3 minutes more. Add shellfish cooking liquid and stock; bring to a simmer, then add shrimp and cook 1 minute. Remove pan from heat. Add shellfish, parsley and generous pinch pepper; stir to combine. Cover and let stand 3 minutes to allow shellfish to warm and shrimp to cook through. Serve immediately.