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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.
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Cuppa Di Vongole