Zuppa Di Clams Recipes

ZUPPA DI VONGOLE: CLAM SOUP

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.

ZUPPA DI VONGOLE (CLAM SOUP)

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.

ZUPPA DE CLAMS (OR MUSSELS)

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.

ZUPPA DI VONGOLE (CLAM SOUP)

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.