Halibut and Little Neck Clam Soup

This is a “souper” light and refreshing dish. A welcome break after the heavy holiday meals. If you can’t access halibut you can use any meaty white fish.

I think this is going to become a new favorite in our home! A special thanks to our friends at Logan’s Daily Catch for their amazing partnership.

Halibut and Little Neck Clam Soup recipe


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Halibut and Little Neck Clam Soup recipe

Halibut and Little Neck Clam Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Kilted Chef
  • Yield: 4-6 servings 1x


Units Scale
  • 2 tbsp Olive oil
  • 1lb halibut, skin removed
  • 1lb little neck clams
  • 1 Clove garlic, minced
  • 1 medium yellow onion, finally diced
  • 1 stick of celery finally diced
  • 2 tbsp fresh tarragon chopped
  • 1/2 tsp Some Like It Hot mustard (sub Dijon)
  • 1/4 tsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1 tomato, diced
  • 1 lime juice only


  1. In a medium size pot on high heat, incorporate the olive oil to a shimmer than sauté onions, garlic, celery and add the seasoning when onions are translucent.
  2. Incorporate mustard and deglaze the pan with white wine.
  3. Incorporate the little neck clams and the halibut along with the broth.
  4. Bring to a light boil,  approximately 4-5 minutes, then add your tomato, lime, salt, pepper and tarragon, simmer for a few minutes.
  • Category: Entrees, Fish, One Dish, seafood, recipes