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Clam Soup Venice

Tummy.Tucker's picture
Ingredients
  Tomato juice 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm), minced or crushed
  Basil leaves 1⁄2 Teaspoon
  Wine vinegar 1 Tablespoon
  Dried onion flakes 1 Tablespoon
  Parsley flakes 2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Canned minced clams 4 Ounce, drained
  Salt To Taste
  Pepper To Taste
  Sliced mozzarella cheese 2 Ounce
  Fennel seeds 1⁄8 Teaspoon
  Garlic bread sticks 12 (Use As Needed)
Directions

GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.

MAKING
2. In a saucepan, put tomato juice, garlic, basil leaves, vinegar, onion flakes and parsley; simmer for about 30 minutes until reduced to 1/2 its original volume.
3. Let the mixture cool down and then add milk, clams, salt and pepper to taste.
4. Reheat the soup.

FINALISING
5. Into 2 heat-proof bowls, ladle soup.
6. Top each bowl with 1/2 of the cheese and bake in preheated oven until cheese melts.

SERVING
7. Garnish each serving with fennel.
8. Serve Clam Soup Venice with Garlic Bread Sticks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Clam
Cook Time: 
35 Minutes
Servings: 
2

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