ZUPPA DI VONGOLE – Fresh Clam Soup
Ingredients
3 tbsp. extra-virgin olive oil
1 tsp garlic, finely chopped
½ cup dry white wine
3 cups canned chopped tomatoes
2 dozen small hardshell clams in their shells
1 cup boiling water
4 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
Heat the oil in a heavy 2 to 3 quart saucepan. Add the garlic and cook, stirring, over moderate heat for about 30 seconds.
Pour in the wine, add the tomatoes, and bring to a boil. Then reduce the heat and simmer the sauce, partially covered, for 10 minutes.
Meanwhile, scrub the clams thoroughly and drop them into about ½ inch of boiling water (approximately 1 cup) in a heavy 12 to 14 inch skillet. Cover tightly and steam the clams over high heat for 5 to 10 minutes, or until they open.
With tongs or a slotted spoon, transfer the clams, still in their shells, to 4 large heated soup plates.
Strain all the clam juice in the skillet through a fine sieve lined with cheesecloth into the simmering tomato sauce.
Cook for 1 or 2 minutes, then pour the soup over the clams and sprinkle chopped parsley on top.
NOTE: If the amount of liquid called for in the ingredients sounds insufficient, do not worry. The shellfish produce their own liquid in the cooking.
Serves 4
Preparation and Cooking Time: 25 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
Please leave your comments below … I would love to hear your feedback:
Review this Recipe. Share your own Recipe.
Comments