Zuppa di vongole

Yield: 4 Servings

Measure Ingredient
5 tablespoons Olive oil
1 teaspoon Finely chopped garlic
6 tablespoons Dry white wine
3 pounds Firm ripe tomatoes, peeled,
\N \N Seeded, gently squeezed of
\N \N Excess juice, and coarsely
\N \N Chopped
2 \N Dozen small hard-shell clams
\N \N In their shells
½ pint Boiling water
3½ tablespoon Finely chopped fresh parsley

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.

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