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Italian Clam Soup

Western.Chefs's picture
Ingredients
  Little neck clams 40
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Anchovy fillets 3 , chopped
  Chopped parsley 1 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)
  Tomato paste 1 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Oregano 1⁄4 Teaspoon
  Thin italian bread slices 8 , fried in olive oil
Directions

1. Wash the clams and scrub well with a vegetable brush.
2. Place the oil in a large saucepan, add the garlic and brown. Discard the garlic. Add the anchovies, parsley and wine to the oil and cook five minutes.
3. Add the tomato paste, water, salt and pepper and cook three to four minutes.
4. Add the clams, cover the pan and cook until all the shells are open, or a maximum of five minutes. Add the oregano and cook two minutes longer.
5. Place two slices fried bread in each soup dish; pour the soup over them.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Seafood

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