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Zuppa Di Vongole

Italian.Chef's picture
Ingredients
  Olive oil 5 Tablespoon
  Finely chopped garlic 1 Teaspoon (Scant)
  Dry white wine 6 Tablespoon
  Ripe firm tomatoes 3 Pound, peeled, seeded, gently squeezed of excess juice and coarsely chopped
  Hard shell clams/Cockles / mussels 24 Small (2 Dozen, In Their Shells)
  Boiling water 3⁄8 Pint
  Finely chopped fresh parsley 3 1⁄2 Tablespoon
Directions

MAKING
1. In a medium sized, heavy bottomed pan heat olive oil, add garlic and cook over moderate heat for about 30 seconds, stirring in between.
2. Pour in the wine, add tomatoes and bring it to a boil.
3. Lower the heat and cook it for 10 minutes, covering partially.
4. Scrub and thoroughly clean the clams.
5. In a large heavy bottomed pan boil 1/8 inch water (about 1/2 pint) and put in the clams.
6. Put a tight fitting lid and steam the clams on high heat for 5 to 10 minutes or until they open.
7. With a perforated spoon transfer the clams to 4 large heated soup plates with their shells.
8. Line a fine sieve with cheese cloth and strain the clam juice from the pan into the simmering tomatoes.
9. Keep cooking for 1 - 2 minutes and then remove.

SERVING
10. Pour the soup over the clams, sprinkle chopped parsley on top and serve immediately with a crusty bread or crostini.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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