Italian Clam Soup - Zuppa di Vongole
Another Italian classic dish served as only the Italians can. One of my favourites and hopefully one of yours.
Another Italian classic dish served as only the Italians can. One of my favourites and hopefully one of yours.
Servings 4 people
Ingredients
- 4 tbsp olive oil
- 2 cloves garlic finely chopped
- 1/2 cup dry white wine or water
- 4 cups tomatoes can/coarsely chopped
- 30 small clams in their shells
- 1 cup water
- 4 tbsp parsley finely chopped
- salt to taste
- ground pepper to taste
Instructions
- Heat the oil in a large pot over moderate heat.4 tbsp olive oil
- Add the garlic and cook for 2 to 3 minutes.2 cloves garlic
- Add the wine or water and tomatoes and simmer covered for 10 minutes.1/2 cup dry white wine, 4 cups tomatoes
- Scrub the clams thoroughly.30 small clams
- Bring the water to a boil in a separate pot over high heat and add the clams.1 cup water
- Cover tightly and steam the clams for 5 to 10 minutes, until they open.
- Discard any unopened clams and transfer the remaining clams to individual serving bowls.
- Strain the cooking liquid from the clams through a sieve lined with several layers of cheesecloth or a paper towel and add to the tomato mixture.
- Season with salt (carefully, because the clams are salty) and pepper and ladle the broth over the clams.salt, ground pepper
- Sprinkle with chopped parsley and serve immediately.4 tbsp parsley
Nutrition
Calories: 186kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 309mg | Potassium: 502mg | Fiber: 2g | Sugar: 6g