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| Fresh Clam
Soup (Zuppa di Vongole) (Serves 4) |
| 6 tablespoons olive oil 1 teaspoon finely chopped garlic 1/2 cup dry white wine 3 lbs. firm ripe tomatoes, peeled, seeded, gently squeezed of excess juice and coarsely chopped (about 3 to 4 cups) 2 dozen small hard shell clams in their shells 1 cup boiling water 4 tablespoons finely chopped fresh parsley |
| Heat the olive 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 1/8 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 to 2 minutes, then
pour the soup over the clams and sprinkle chopped parsley on top. |
| Serve at once. |
| 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. |
Updated 08 November, 2007 - webmaster Dirk Steine |
