CLAMS: ZUPPA DI VONGOLE: CLAM SOUP RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside. In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes. Add the clams, and cook for 30 seconds with the lid on, shaking the pan often. Add the wine to the pan, and cover with the lid until the clams have completely opened. The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree. Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together. Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.
CLAM SOUP
Make and share this Clam Soup recipe from Food.com.
Provided by Diana Adcock
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan add together the clams and stock.
- Cover and bring to a boil.
- Reduce heat and simmer for 5 minutes-you want the clams open.
- If any didnt throw them out.
- Add the carrots, tomato, mushroom, onions, parsley and soy sauce.
- Return pot to a boil and boil for 3 minutes.
- Remove from heat and add the orange pepper strips, orange peels and red pepper.
- Ladle into bowls.
- *youcan use a can of clams with juice if you cant get fresh clams, or want more in your bowl.
Nutrition Facts : Calories 136.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 27.6, Sodium 763.6, Carbohydrate 8.4, Fiber 2, Sugar 3.5, Protein 18.4
ZUPPA DI VONGOLE (CLAM SOUP)
A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce.
Provided by quotFoodThe Way To
Categories Chowders
Time 50m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Scrub clams with a brush, and rinse well to remove sand. Place in a large kettle with ½ cup water, and steam until shells open, about 15 minutes. Remove clams from shells, and strain juice. Set clam juice aside until ready to use.
- Brown garlic in oil about 3 minutes. Add tomatoes, salt, pepper, and parsley. Simmer about 20 to 25 minutes, stirring occasionally. Add clam juice and clams. Continue cooking 1 minute longer. Pour over toast and serve immediately.
Nutrition Facts : Calories 354.2, Fat 17.4, SaturatedFat 2.7, Cholesterol 50.3, Sodium 264.9, Carbohydrate 33.4, Fiber 4.4, Sugar 8.2, Protein 17.6
ZUPPA DI VONGOLE (CLAM SOUP)
Make and share this Zuppa Di Vongole (Clam Soup) recipe from Food.com.
Provided by Lizzie-Babette
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well).
- Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.
- Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.
- Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen.
- Serve separately small croutons of bread fried in oil.
Nutrition Facts : Calories 864.7, Fat 6.7, SaturatedFat 1.3, Cholesterol 61.5, Sodium 1100.3, Carbohydrate 75.1, Fiber 4, Sugar 7.2, Protein 37.4
ZUPPA DE CLAMS (OR MUSSELS)
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.
Provided by Charmed
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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, sauté 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 don't 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 more liquid if necessary).
- 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.
- (You can substitute a teaspoon of dried if you wish).
- Serve in shallow bowls with slices of bread for dunking.
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