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- Zuppa di Vongole
- (Clam
Soup)
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- Ingredients:
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- 6 lbs. very fresh
clams
4 slices bread, about 1/2-in. thick
2 tbs. parsley, chopped
2 cloves garlic
3 oz. extra-virgin olive oil
1 lb. ripe tomatoes, peeled, seeded, and chopped
Salt and pepper
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- Directions:
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- 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.
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- Chop the parsley.
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- Pound 1 clove garlic in a
mortar.
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- Toast the bread.
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- 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).
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- 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.
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- Add the tomatoes and a pinch of peperoncino (hot red pepper). Cook for about 5 minutes and add the clams. Cover the pot and
cook until all the clams are open.
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- 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.
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- Note: This zuppa can be prepared
without tomatoes. Replace them with 1 cup of white wine;
reduce for 2 minutes and add the clams. Proceed as above.
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- That's it!
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