Second courses recipes

Genuine clams soup

Zuppa di vongole veraci

Ingredients for 4 servings:
2 kg genuine clams
Half glass of extra virgin olive oil
Parsley
500 tomatoes
1 onion
3 cloves of garlic
1 stick of celery
Basil
1 glass of red dry wine
8 slices of toasted homemade bread
Pepper

Ready in: about 60 minutes

How to prepare the recipe: "Genuine clams soup":
Clean the clams discarding the empty ones, then soak them into abundant warm water lightly salted; let them rest for a couple of hours.
Chop the onion, celery, 2 cloves of garlic and basil; put them together with oil into a large pan and at moderate heat, slightly fry.
In the meantime peel the tomatoes, soaking them for a while into hot water and, after removed seeds, chop them. Then add to the “soffritto” (sautéed), sprinkle with a pinch of pepper, add wine, stir and cook for about 30 minutes, stirring every now and then.
Drain the clams and wash them again; let them drain.
Clean, wash and chop the parsley.
When the sauce is done, add the clams, stirring, cover with a lid and cook for 7 minutes more, stirring often.
When done, add and mix the parsley; salt if necessary.
Rub the bread with garlic and place them into the serving dishes; distribute the content of the pan over the bread and serve hot.

Chef’s advices
Pair this dish with Lumassina.

Type od dish: second course
Serve: 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
Difficulty: easy
Origin: Italy