Recipe Cottage


LOCATION: Recipes >> Soups >> Cuppa Di Vongole

Print this Recipe    Cuppa Di Vongole

Zuppa di Vongole
Yield: 4 Servings

5 tb olive oil
1 ts finely chopped garlic
6 tb dry white wine
3 lb firm ripe tomatoes, peeled, seeded, squeezed, and coarsely chopped
2 dozen small hard-shell clams in their shells
1/2 pt boiling water
3 1/2 tb finely chopped fresh parsley

Heat the olive oil in a heavy, medium-sized saucepan. Add the garlic
and cook, stirring over a moderate heat for about 30 seconds. pour
in the wine, add the tomatoes, and bring to a boil. Then reduce
the heat and simmer the sauce, partially covered, for 10 minutes.

Meanwhile, scrub the clams thoroughly and drop them into about 1/8
inch of boiling water (approx. 1/2 pint) in a large, heavy pan.
Cover tightly and steam the clams over high heat for 5 to 10 minutes,
until they open. Transfer the clams, still in their shells, to 4
large heated soup plates using a perforated spoon. Strain all the
clam juice in the pan through a fine sieve lined with cheesecloth
into the simmering tomato sauce. Cook for 1 to 2 minutes, then pour
the soup over the clams and sprinkle chopped parsley on top. Serve
at once.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.