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Zuppa di vongole - clam soup
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| Artist: |
_ |
| Categories: |
Seafood, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 48
| | Clams | | 3/4
| | Bottle White Wine (1 Liter) | | | Leek | | 1
| small | Onion | | | Clove Garlic | | 1
| quart | Fish Stock | | | Peeled, Chopped Tomato | | 1
| small | Bunch Marjoram | | | Leaf Of Celery | | 4
| x | Crusts Of Bread (Croutons) |
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Procedures:
| 1 | From the grand dictionnaire de cuisine, 1873: via elizabeth david"s italian food. | | 2 | Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). | | 3 | Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. | | 4 | Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. | | 5 | 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. | | 6 | 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. | | 7 | Serve separately small croutons of bread fried in oil. |
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