Zuppa Di Vongole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 tbsp: Olive oil,
1 tsp: Finely chopped garlic,
6 tbsp: Dry white wine,
3 lbs: Firm ripe tomatoes, peeled,
Seeded, gently squeezed of
Excess juice, and coarsely
Chopped,
2: Dozen small hard-shell clams,
In their shells,
1/2 pint: Boiling water,
3 1/2 tbsp: 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 1/8 inch of
boiling water (approx. 1/2 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.
Source from luhu.jp
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 1/8 inch of
boiling water (approx. 1/2 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.
Source from luhu.jp