TheFoodTasting

Desciption

this is a delicious italian first course soup, as good with mussels as it is with clams. the servings are large, so adjust accordingly if desired. time does not include preparing the clams. this is pretty much the soup i would get when i'd order it in new york family italian restaurants. you can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. and in this version, the tomatoes, not paste, would be used.

Tags

#60-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Soups-stews #Seafood #European #Italian #Dietary #Shellfish #Clams

Steps

1. Wash and dry the clams and soak them in a large bowl in cold
2. Salted water for about 30 minutes
3. Any remaining sand should fall to the bottom of the bowl
4. Drain the clams and rinse them well in a colander under running water
5. Crush one clove of garlic
6. And slice the remaining cloves very thin
7. In a large
8. Heavy pan
9. Saut the crushed garlic until it begins to brown
10. Then remove from the pan and discard
11. Add the remaining sliced garlic and the parsley
12. Cook over very low heat for 2 to 3 minutes
13. Then add the tomatoes and enough liquid to just make a slightly soupy dish
14. "you dont want too much liquid in this
15. But judge the amount to your taste"
16. Season with the salt and pepper
17. Then raise the heat to medium and cook for 15 minutes
18. Add the clams
19. Lower the heat again
20. Cover pan
21. And let steam for about 10 minutes
22. Or until the shells have opened and the clams are ready
23. Discard any unopened clams
24. Sprinkle with more freshly ground pepper and the basil
25. If desired
26. Serve in shallow bowls with slices of bread for dunking