Zuppa alle vongole - clam soup

How to Cook Recipes Zuppa alle vongole - clam soup using 7 ingredients and 6 steps

Zuppa alle vongole - clam soup - Pour over them three-quarters of a bottle of white wine and let them cook until they Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. A traditional Italian soup for all you clam lovers. Serve with crusty bread to soak "mop" up the sauce. Scrub clams with a brush, and rinse well to remove sand. The clams release some water, which is the base for the soup.

Rub some raw garlic on the toasted bread slices.

Drizzle the bread with the extra virgin olive oil.

You can cook Zuppa alle vongole - clam soup using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients cook Zuppa alle vongole - clam soup

1. Prepare 1 kilo of clams.
2. Prepare Handful cherry tomatoes.
3. You need 500 ml fish stock.
4. It's Clove garlic.
5. You need to taste Fresh or dried chilli.
6. You need Olive oil.
7. It's Fresh parsley.

Zuppa alle vongole - clam soup step by step

1. Wash clams well in plenty of fresh water. Drain well before cooking. Add a little oil in a large pan or wok. Add the clams.
2. Cover and turn up the heat. When they've opened and released their natural water, drain and set a side. Should take about 5 mins.
3. Add garlic to the same wok with some oil. Cook for 2 mins. Add chopped cherry tomatoes, some parsley and chilli.
4. After a few mins the tomatoes will cook down. Add the stock and bring to the boil. Let it simmer for about 5-6 mins.
5. Add the clams. Mix and simmer for 2-3 mins. Remove garlic.
6. Serve with more parsley and crusty bread :).

Zuppa alle vongole - clam soup - In a large soup pot, heat the olive oil over a medium heat. You Should Also Read: Spaghetti alle Vongole Zuppa di Cozze - Mussel Soup Recipe Cioppino -- Italian Fish Stew Recipe. Return soup to saucepan and place over medium heat. Bring to a simmer, then add clams. A Firenze, presso il ristorante "Teatro del Sale", Duccio Picchi presenta la "Zuppa di Vongoline all'Elbana, una ricetta tradizionale, reinterpretata e rivisitata da Duccio. In Florence, by ristorante "Teatro del Sale", Duccio Picchi presents the "Spicy Soup of little Clams from Elba Island". A hearty clam soup with beans that will make anyone's mouth water. Thank you and good luck