Spicy Clam & Chorizo Soup

Good for 3-4 pax


500g Flower Clam

1 Pc Chorizo, Diced

½ Brown Onion, Diced

½ Red Bell Pepper, Diced

1 Potato, Cut into ½ inch cube

3 Cloves Garlic, Chopped


¼ Tsp Salt (Adjust based on taste after adding chicken stock)

½ Tsp Paprika

½ Tbsp Oregano (Use 2 Tbsp if fresh one is used)

¼ Tsp Chilli Pepper

2 Cups Chicken Broth

½ Can Cannellini Beans (White Beans)

1 Tsp Lemon Juice / Wedge

Toasted Sour Dough


  1. Heat pan with 2 tbsp olive oil, add in chorizo and fry for 1min before adding in brown onion. Fry brown onion until translucent.
  1. Add in garlic, fry until fragrant. Add in red bell pepper and fry for 1 min before adding potato.
  1. Season with all the seasoning except salt and stir fry for 30 sec. Add in chicken broth and simmer for 15mins.
  1. Add in flower clam and white beans, taste and adjust accordingly.
  1. Serve with sour dough and lemon wedge on the side.


  1. Fresh oregano is preferred than dried herbs as it will give it a fresher taste and make the soup look pretty. Dried herbs tends to float on the top of your soup.
  1. If using fresh clam, soak them in salt water and rinse a few time until it run clear of sand
  1. Chili pepper can be omitted for a non-spicy version.