Spring Seafood Soup with Clams, Shrimp & Cod is a delicate and creamy dish that beautifully highlights the freshness of the season. Brimming with ocean-sweet clams, flaky cod, juicy shrimp, and optional scallops, this soup is simmered in a white wine broth and finished with cream and herbs for a light yet indulgent meal. It’s perfect for springtime dinners, coastal entertaining, or any occasion that calls for an elegant bowl of comfort.
Why You’ll Love This Recipe
This seafood soup offers a harmonious blend of briny shellfish, flaky fish, and tender vegetables in a silky, herb-laced broth. It’s a complete meal that feels both refined and rustic, capturing the spirit of spring with its fresh ingredients and delicate balance. The recipe is straightforward and quick to prepare, making it ideal for weeknight dinners or serving to guests without stress. The subtle creaminess paired with the vibrant notes of lemon, white wine, and parsley makes each spoonful refreshing and satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
raw shrimp, peeled and deveined
fresh clams, scrubbed clean
cod fillet, cut into chunks
scallops (optional, in season)
dry white wine
seafood or vegetable broth
heavy cream
onion, finely chopped
garlic cloves, minced
cherry tomatoes, halved
lemon juice
freshly ground black pepper
salt
fresh parsley, chopped
olive oil
Directions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
- Stir in the minced garlic and cook for 1 additional minute, until fragrant.
- Pour in the dry white wine and allow it to simmer for 2–3 minutes, reducing slightly.
- Add the cherry tomatoes and seafood or vegetable broth. Bring to a gentle simmer.
- Stir in the clams, cover the pot, and cook for 5–7 minutes, or until all the clams have opened. Discard any that remain closed.
- Add the shrimp, cod chunks, and scallops (if using). Simmer for 4–5 minutes, or until the seafood is opaque and cooked through.
- Reduce the heat and stir in the heavy cream, lemon juice, salt, and black pepper. Simmer gently for another 3–4 minutes, avoiding a boil.
- Garnish the soup with chopped fresh parsley and serve warm, ideally with crusty bread or a light salad.
Servings and timing
Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 320 kcal per serving
Variations
- Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for heat.
- Tomato Base: Increase cherry tomatoes and add 1/4 cup of tomato puree for a richer broth.
- Herb Twist: Use fresh tarragon or dill for a more aromatic finish.
- Dairy-Free Option: Substitute the cream with coconut cream or omit for a broth-based version.
- Extra Greens: Add spinach or baby kale in the last few minutes for added texture and nutrition.
Storage/Reheating
Storage: Store leftover soup in an airtight container in the refrigerator for up to 2 days.
Freezing: Not recommended, as the texture of the seafood and cream may be affected after freezing.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the seafood from overcooking.
FAQs
Can I use frozen seafood?
Yes, frozen seafood works well. Thaw it completely before adding to ensure even cooking.
What’s the best type of wine for this soup?
A dry white wine such as Sauvignon Blanc or Pinot Grigio is ideal for a light and balanced flavor.
Can I make this soup ahead of time?
It’s best served fresh, but you can prep the broth and vegetables ahead. Add the seafood just before serving.
What if I don’t have clams?
You can omit the clams or substitute with mussels or extra shrimp, depending on availability.
How can I thicken the soup?
If you prefer a thicker consistency, add a tablespoon of flour to the onions while sautéing or reduce the broth slightly.
Is this soup gluten-free?
Yes, the recipe is naturally gluten-free when served without bread.
Can I use milk instead of cream?
Milk can be used, though it will produce a thinner and less rich soup.
What sides pair well with this soup?
Crusty bread, a green salad, or roasted vegetables complement this dish beautifully.
How do I know when the clams are done?
Clams are cooked when their shells open. Discard any clams that do not open after cooking.
Can I add pasta or rice?
Yes, small pasta shapes or a spoonful of cooked rice can be added to make the soup heartier.
Conclusion
Spring Seafood Soup with Clams, Shrimp & Cod is a graceful and delicious way to celebrate the flavors of the sea and the freshness of the season. With its silky broth, tender seafood, and bright herbs, it’s a perfect dish for coastal dinners, spring gatherings, or any evening when you want something special but simple. Serve it warm with a slice of crusty bread and enjoy the taste of spring in every spoonful.
Print
Spring Seafood Soup with Clams, Shrimp & Cod
- Total Time: 40 minutes
- Yield: 4 bowls
Description
This elegant Spring Seafood Soup is a creamy, coastal-inspired dish brimming with clams, shrimp, cod, and optional scallops. Simmered with cherry tomatoes, white wine, and finished with herbs and lemon, it’s a luxurious yet light springtime meal perfect for seafood lovers and seasonal dining.
Ingredients
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10 oz raw shrimp, peeled and deveined
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15 oz fresh clams, scrubbed clean
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1 cod fillet (about 8 oz), cut into chunks
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6 scallops (optional, seasonal addition)
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1/2 cup dry white wine
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2 cups seafood or vegetable broth
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1 cup heavy cream
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1 medium onion, finely chopped
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4 garlic cloves, minced
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4 cherry tomatoes, halved
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1/2 lemon, juiced
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1/2 teaspoon freshly ground black pepper
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2 teaspoons salt (adjust to taste)
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1 handful fresh parsley, chopped
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1 tablespoon olive oil
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onion for about 5 minutes until translucent. Add garlic and cook for another minute.
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Pour in white wine and simmer for 2–3 minutes to reduce slightly.
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Add cherry tomatoes and broth. Bring to a gentle simmer.
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Stir in clams and cover. Cook for 5–7 minutes until clams open. Discard any that do not.
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Add shrimp, cod, and scallops. Simmer for 4–5 minutes until seafood is opaque and fully cooked.
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Reduce heat and stir in heavy cream, lemon juice, salt, and pepper.
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Simmer gently for 3–4 more minutes. Avoid boiling after cream is added.
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Garnish with fresh parsley and serve hot with crusty bread.
Notes
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Swap cod for halibut or sea bass for variety.
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Make it dairy-free by using coconut cream instead of heavy cream.
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Serve with toasted sourdough or garlic croutons for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: Mediterranean-Inspired, Coastal
