Clam soup

Yield: 4 servings

Measure Ingredient
24 \N Cherrystone clams Cold water
3 tablespoons Olive oil
2 \N Cloves garlic, minced
4 cups Coarsley chopped skinned tomatoes
¼ cup Dry white wine
1 cup Water
¼ cup Chopped parsley

Wash and scrub clams well; discard any that are open. Soak clams for 30 minutes in cold water to cover. Heat oil in large saucepan. Add garlic; saute 1 minite. Add tomatoes and wine; bring to a boil.

Reduce heat to low and simmer for 15 minutes. Keep warm while clams cook. Bring waterto boil in large fry pan or Dutch oven with close fitting lid. Drain clams well, then place in pan. Cover and steam for 5-10 minutes until clams open. Discard any that don't. Place clams in shells in heated soup bowls. Strain clam broth through cheesecloth.

Combine clam broth and tomato sauce; mix well, then pour over clams.

Sprinkle with parsley and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-23-94

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