zuppa de clams or mussels

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.

Steps

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

Step 13

Total Time in Minute 40

Ingredients Count 8

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zuppa de clams or mussels

Desciption

Tags

Steps

Step 13

Total Time in Minute 40

Ingredients Count 8

Ingredients

Baby clams

Salt and pepper

Olive oil

Garlic cloves

Flat-leaf italian parsley

Sweet basil

Plum tomatoes

Italian bread

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