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zuppa de clams or mussels


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.


# # # # # # # # # # # # #


  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

Step 13

Total Time in Minute 40

Ingredients Count 8

cooking zuppa de clams  or mussels

See More Relate Photo


Baby clams

Salt and pepper

Olive oil

Garlic cloves

Flat-leaf italian parsley

Sweet basil

Plum tomatoes

Italian bread

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