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Clam Soup (Zuppa di Vongle)




Source of Recipe


Internet


List of Ingredients




40-50 Clams (they usually come in a bag)
Bottle of White Wine (you will usually end up using 3/4 of the bottle)
3 Cloves of Garlic, sliced thin
1 Small Onion, diced
15 ounce can of Peeled Diced Tomatoes
3 Stalks of Celery, chopped, leaves included
Salt & Pepper


Recipe



In a pot put the small clams (mussels can be used as well). Add enough wine to cover all the clams and allow to cook until the clams open (discard those and/or save them to take back to the market to get a credit, sometimes only 2-3 are bad, sometimes the half the package is bad, in which case, they normally give you another bag at no charge the next time). Remove the clams from the shells. Discard the shells, keep the clams in the pot with the liquid. In a sauce pan, heat some olive oil and add the onions, garlic, sautee, salt and pepper to taste (not too much salt). Add to the pot of clams and liquid and add in the tomatoes, and 5 ounces of cold water. Bring to a boil, then reduce the heat to simmer. Allow the mixture to cook for 25 minutes, serve with Italian bread and/or croutons.