Briny clams, toasted hazelnuts and velvety Mutti Passata Tomato Purée come together in an unexpected hazelnut soup with rich Mediterranean character.
2 people
1
Put the clams into salted water for a few hours, changing the water every so often (check that none of them are broken, and discard any that are).
2
Fry the chopped onion and shallot, the garlic, stripped rosemary leaves and the hot pepper with a little olive oil in a non-stick frying pan.
3
Add the clams and the chopped hazelnuts, and cover with the port. Allow to evaporate and add the passata.
4
Finally add the chopped parsley and season with the salt and pepper. Cook for about 20 minutes.
5
Meanwhile, cut the slices of bread into cubes or triangles. Season with olive oil and salt and toast in a non-stick frying pan or the oven.
6
Serve the hazelnut soup, either warm or hot, with the toasted bread.
This hazelnut soup with clams plays with contrast from the very first spoonful. The delicate salinity of the clams meets the warm, nutty flavour of hazelnuts, creating a combination that feels both surprising and deeply comforting.
Mutti Passata gives the soup a smooth, vibrant base, balancing the richness of the hazelnuts and the natural brininess of the shellfish. As it simmers with onion, shallot, rosemary and chilli, the tomato absorbs every aromatic note and gives the clam soup depth without overpowering its more delicate ingredients.
