Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Succotash Soup With Clams

Succotash Soup With Clams

Provided by: Chef Larry and Marc Forgione

  • Type of Dish: Appetizers
  • Servings: 8
  • Cuisine: American
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing


1 lb. dried white beans

1 large onion, peeled

4 cloves garlic, peeled

6 sprigs fresh thyme

6 black peppercorns

1 large smoked ham hock

3 qts. chicken stock

3 cups hard squash, (butternut, acorn, Kuri, etc.), diced to 1 in.

2 cups freshly shucked corn

24 littleneck clams, scrubbed

Sea salt and freshly ground black pepper to taste

Cayenne pepper to taste

1/2 cup sliced flat-leaf parsley


Cull through the beans, discarding any that do not appear perfect. Place the culled beans in a bowl, completely cover with water, and soak overnight or at least 8 hours. Drain and rinse the beans. Tie the peeled onion, garlic, thyme, and peppercorn in a piece of cheesecloth or a sachet bag. In a 6-to-8-quart sauce pan, combine the beans, ham hock, sachet, and stock. Over a medium high heat bring to a boil. Lower the heat to a simmer, cover the pan, leaving the cover slightly open, and cook for 45 minutes, skimming any foam that rises to the surface. Remove the sachet and ham hock, and set aside to cool. Add the squash and continue to simmer another 20 minutes. Remove the onion and garlic from the sachet, mince the garlic and chop the onion, and return to the beans. Pull the meat from the hock, chop and return to the beans, and continue to cook until the beans are tender. Add the corn, reduce the heat to low, and cook for 2 minutes. In a pan large enough to hold the clams, add the clams and 1 cup of the bean-soup broth. Cover and steam until the clams open. When opened, remove the clams with a slotted spoon onto a plate, and cover loosely with plastic wrap to keep warm. Strain the clam broth into the soup, season with salt, a little cayenne, and a few turns of pepper, and return to a boil. Place the steamed clams in a large soup terrine, add the soup, and stir in the parsley. Serve. (Published 2012)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.