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What You Need:
(Serving Size: 4)
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6 tablespoons olive oil
1 teaspoon finely chopped garlic
½ cup dry white wine
3 pounds firm ripe tomatoes, peeled, seeded, gently squeezed of excess juice, and coarsely chopped (about 3 to 4 cups)
2 dozen small hardshell clams in their shells
1 cup boiling water
4 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
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Translate this recipe:
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| How To Cook: |
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1. Heat the olive oil in a heavy 2 to 3 quart saucepan. Add the garlic and cook, stirring, over moderate heat for about 30 seconds.
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2. Pour in the wine, add the tomatoes, and bring to a boil. Then reduce the heat and simmer the sauce, partially covered, for 10 minutes.
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3. Meanwhile, scrub the clams thoroughly and drop them into about 1/8 inch of boiling water (approximately 1 cup) in a heavy 12to 14 inch skillet.
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4. Cover tightly and steam the clams over high heat for 5 to 10 minutes, or until they open.With tongs or a slotted spoon, transfer the clams, still in their shells, to 4 large heated soup plates.
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5. Strain all the clam juice in the skillet through a fine sieve lined with cheesecloth into the simmering tomato sauce.
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6. Cook for 1 or 2 minutes, then pour the soup over the clams and sprinkle chopped parsley on top. Serve at once.
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NOTE: If the amount of liquid called for in the ingredients sounds insufficient,do not worry. The shellfish produce their own liquid in the cooking.
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