Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Zuppa di Vongole (Baby Clam Soup)

List of Ingredients




4 1/2 to 5 lbs. baby clams
1/2 cup olive oil
2 garlic cloves, chopped
2 to 3 sprgs parsley (finely chopped)
1 lb. ripe tomatoes, peeled, coarsely
chopped
pepper
toasted Italian bread

Recipe




Wash and scrub the clams and soak them in cold salted water. Add handful of oatmeal, let stand for 30 minutes to allow any remaining sand to fall to bottom of bowl. Rinse thoroughly in a colander under running water.

Heat oil, saute garlic and parsley over low heat for 2 minutes. Add tomatoes, season with salt. Raise the heat to moderate and cook for 15 minutes. Add clams, cover the pan, lower heat again and cook for 10 minutes or until the shells have opened. Sprinkle with fresh grown pepper. Serve immediately, poured over slices of toast in individual soup bowls. Serves 6.

Preserving Our Italian Heritage