Zuppa di vongole

4 Servings

Ingredients

Quantity	Measure	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.