Title: Zuppa Di Vongole - Clam Soup
Categories: Soup Italian Seafood
Yield: 4 Servings
| 36 | | Littleneck clams in shells |
| 1/2 | c | Olive oil |
| 2 | tb | Finely chopped parsley |
| 2/3 | c | Dry white wine |
| 1 1/2 | tb | Finely chopped shallots |
| 2 | ts | Finely chopped garlic |
| 1/4 | ts | Cornstarch dissolved in: |
| 4 | | Slices Italian bread |
1. Set clams in large basin with cold water. Let stand 5 min. then drain
and refill basin with clean water. Scrub clams vigorously with a coarse,
stiff brush. When all are scrubbed, drain and refill basin with clean
water. Repeat these steps for 20 - 30 min until water in basin remains
clean. Transfer cleaned clams to a bowl. 2. Choose a heavy casserole large
enough to contain the clams later. (Remember that they more than double in
volume when open.) Over med. heat saute the shallots in olive oil until
translucent. Add the garlic. When it has colored lightly add the parsley
and stir two or three times. Add cornstarch and wine, turn the heat to
high, and cook briskly for 2 min. 3. Drop in the clams. Stir, basting them
lightly, and cover tightly. Continue cooking over high heat and stir the
clams from time to time so that they all cook evenly. When their shells
open, they will release their juices, and they will be done. 4. Place a
slice of bread in each individual soup plate. Ladle the clams and sauce
over the bread, taking care not to scoop up the liquid from the bottom of
the pot because it probably contains sand.
Other notes: In Italy the pot comes to the table and the clams are served
a few at a time so that they don't get cold.
This recipe is from "The Classic Italian Cookbook" by Marcella Hazan.