Italian Recipes
ZUPPA DI VONGOLE

Photo © vally_in_florida

ZUPPA DI VONGOLE

Clam Soup

How to make the Clam Soup:

Clean the clams, rinse thoroughly, and soak in cold, lightly salted water for 2-3 hours without touching them, so that they open, releasing any possible remaining sand.

Chop the parsley. Pound 1 clove garlic in a mortar. Toast the bread. Take the clams out of the water and let them drain through your fingers (do not drain with a colander, to avoid picking up the sand as well). Crush the rest of the garlic and brown it with the olive oil in a large pan. When the garlic is lightly brown, remove with a pierced spoon and discard.

Add the tomatoes and a pinch of peperoncino. Cook for about 5 min. and add the clams. Cover the pot and cook until all the clams are open. Add the chopped parsley and remove from fire. Place the bread into single bowls. Pour the broth with the clams over the bread and serve hot.

Note:
This zuppa can be prepared without tomatoes. Replace them with 1 cup of white wine; reduce for 2 min. and add the clams. Proceed as above.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM