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Clams: Fresh Clams in Tomato-Parsley Broth

Source of Recipe


From "Italian Festival Food" by Anne Bianchi






List of Ingredients



• 2 lbs. Manila or other medium clams, scrubbed under running water
  
• 5 Tbsp extra-virgin olive oil
  
• 2 cloves garlic, minced
  
• 1 salt-packed anchovy
  
• 3 Tbsp chopped fresh Italian parsley
  
• 1 lb. ripe Italian plum tomatoes, peeled, seeded and finely diced
  
• Salt to taste
  
• Freshly ground black pepper to taste
  
• 3 Tbsp heavy cream
  
• 8 thin slices country-style bread, toasted and rubbed with garlic
  






Instructions



1. Soak the clams for 15 minutes in cold water to extract any sand.
   
   
2. Drain clams and put in a large skillet, cover, and cook over medium heat for 5 minutes. Discard any unopened shells. Cool to room temperature.
   
   
3. Using a slotted spoon, remove the clams and strain the broth that will have seeped out of the shells.
   
   
4. Heat the oil in a skillet over low heat. Sauté the garlic, anchovy and parsley for 6 minutes, stirring constantly.
   
   
5. Add the tomatoes, clams, clam broth, salt and pepper, and mix until well blended. Cook for 10 minutes. Stir in the cream and cook until warmed through. Divide the warm bread among 4 bowls, top with soup, and serve immediately.
   
   Serves 4
   
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   HOW TO SERVE: As a first course, followed by roast turkey and sautéed greens; or as a one-dish meal served with additional bread and a mixed green salad.
   
   WINE SUGGESTION: Dry white or medium-bodied red.