Zuppo Di Vongola (Italian Clam Soup) Recipe

ingredients

40 little neck clams, the smaller the better
1/3 cup olive oil
1/2 cup finely chopped onion
4 cloves garlic, minced
8 anchovies, finely chopped
6 fresh basil leaves, finely chopped
OR
1 teaspoon dried basil
3 tablespoons parsley, finely minced
1 teaspoon oregano
1 teaspoon crushed fennel seeds
1 teaspoon chopped saffron
1 small can tomato paste
1 cup dry white wine
2 cups water
salt and pepper

directions

Rinse clams under cold water to remove sand.

Heat olive oil in kettle; add onion and garlic. Cook, stirring, until onion is wilted. Add anchovies, basil, parsley, oregano, fennel seeds and saffron. Cook, stirring, about 5 minutes. Add tomato paste, wine and water; stir. Simmer another 5 minutes. Add clams.

Cover and cook, stirring with wooden spoon and shaking kettle occasionally, until clams open, about 5 to 10 minutes. Salt and pepper to taste.

nutrition data

Nutritional data has not been calculated yet.