Zuppa di vongole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Olive oil |
| 1 | teaspoon | Finely chopped garlic |
| 6 | tablespoons | Dry white wine |
| 3 | pounds | Firm ripe tomatoes, peeled, |
| Seeded, gently squeezed of | ||
| Excess juice, and coarsely | ||
| Chopped | ||
| 2 | Dozen small hard-shell clams | |
| In their shells | ||
| ½ | pint | Boiling water |
| 3½ | tablespoon | Finely chopped fresh parsley |
Directions
Heat the olive oil in a heavy, medium-sized saucepan. Add the garlic and cook, stirring over a 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 ⅛ inch of boiling water (approx. ½ pint) in a large, heavy pan. Cover tightly and steam the clams over high heat for 5 to 10 minutes, until they open. Transfer the clams, still in their shells, to 4 large heated soup plates using a perforated spoon. Strain all the clam juice in the pan 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.