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Clam Soup

List of Ingredients




24 Cherrystone clams
Cold water
3 T Olive oil
2 Cloves garlic; minced
4 C Coarsely chopped skinned tomatoes
1/4 C Dry white wine
1 C Water
1/4 c Chopped parsley



Recipe



Wash and scrub clams well; discard any that are open.
Soak clams for 30 minutes in cold water to cover.
Heat oil in large saucepan. Add garlic; sauté 1 minute.
Add tomatoes and wine; bring to a boil.
Reduce heat to low and simmer for 15 minutes. Keep warm while clams cook.
Bring water to boil in large fry pan or Dutch oven with close fitting lid.
Drain clams well, then place in pan.
Cover and steam for 5-10 minutes until clams open.
Discard any that don't. Place clams in shells in heated soup bowls. Strain clam broth through
cheesecloth. Combine clam broth and tomato sauce;
mix well, then pour over clams. Sprinkle with parsley and serve.
Yield: 4 Servings