In a separate pot, add 500 ml of vegetable stock and bring to a boil.
Add the clams directly from the vacuum pack and close the lid of the pot.
Keep enough heat under the pot to boil the liquid and steam the clams for about 7- 10 minutes– the shells will open when they are done (discard any clams that have not opened).
Once cooked, pour the vegetable stock into the pot with the vegetables.
Cover the vegetables completely with stock and cook until tender.
Cook off the stock until you have a chunky thick soup base.