Italian Clam Soup

So delicious and clammy!
Makes four servings
Shopping List

3 dozen littleneck clams

1/4 cup olive oil

3-4 cloves garlic

canned anchovies

1 cup dry white wine

28-ounce can San Marzano tomatoes

2 tsp dried oregano

dried basil

fresh parsley

Red pepper flakes

bread, for croutons

Scrub

  • 3 dozen littleneck clams

At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot

  • 1/4 cup olive oil

Add, keeping heat low enough it does not brown:

  • 2 TBL finely minced garlic

Cook briefly and  add

  • 6 anchovy fillets

Cook until the anchovies break down into a paste.  Add

  • 1 cup white wine

and simmer for a minute. Open

  • 28-ounce can of San Marzano or other plum tomatoes

Chop up tomatoes a bit (you can remove the seeds if you care  to), discard a gross-looking piece of basil that seems to be hidden in every can and add all the tomatoes and liquid to the pot, along with

2 tsp dried oregano

11/2 tsp dried basil

1/2 cup finely chopped fresh parsley

1/2 to 1 tsp hot red pepper flakes

freshly ground pepper, to taste

 

ATTN Do not add salt: the anchovies have enough. Bring the pot to a boil and stir briefly. You may work up until this point and pause the recipe until 5 minutes before you with to eat. If you do so, turn off the heat.

Resume the recipe by bringing the soup to a boil. Add the cleaned clams and cover the pot for 5 minutes (or until all the clams open). Serve the soup, leaving the clams in the shells. Garnish with Garlic Croutons (see next paragraph).

To make the croutons, toast 8 slices of a baguette. When toasted, rub one side with the cut surface of a garlic clove you have cut in half.

Adapted from  More 60-Minute Gourmet by Pierre Franey.

 

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