King Prawns and Clam Minestrone

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
12 king prawns, whole with head and shells
50ml olive oil
75g shallot, chopped
75g peas
20g green olives, pitted
75g green beans, cut into 2cm batons
1 garlic clove, peeled and crushed
Sprig thyme, leaves removed
20 fresh clams, cleaned
50ml Noilly Prat
400ml fresh liquid chicken stock
75g canned cannellini beans, drained and rinsed
8 sun-dried tomatoes in oil, drained and chopped
50g freshly grated Parmesan
Sprig basil, julienned
Freshly squeezed lemon juice
Take the shells off the prawns and reserve. Cut the prawns in half and de-vein.

Quickly fry the shells in olive oil and then add the chicken stock and simmer for 10 minutes.

To make the minestrone, sweat the shallots, garlic and thyme in olive oil for 2 minutes. Add the peas and green beans and cook for 2mins.

Add the clams, Noilly Prat and boil for 1min. Strain the stock and pour into the clams.

Bring to a simmer and add the cannellini beans, tomatoes, prawns, basil, olives and parmesan.

Finish with a squeeze of lemon juice and serve.

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