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Zuppe di Vongole (Clam Soup) Recipe

June 26, 2012

Between growing up on the Oregon Coast and getting the opportunity to study aboard in High School I developed a fond love for clams. I can still remember how delicious my first bite of Clam Linguine was when my host family made a stop in Florence, Italy… I quickly fell in love with the very simple dish that turned into one of my favorites. As I grew older and moved to Seattle I started attempting to recreate this dish and decided to cut back on the carbs and make it into a soup. This is my take on Zuppe di Vongole. It’s delicous served hot and can hold its own for left overs the next day.Clam Soup

Zuppe di Vongole, Clam Soup

Cookware:

  • Stock Pot with Lid, 6 Quart or larger
  • Garlic Press
  • Stove Top or Hot Plate
  • Knife
  • Ingredients:

  • 1 bottle of white wine
  • 1 Leek
  • 1 Fennel
  • 2-3 Belgium Endives
  • 1-2 cloves of garlic
  • ~2 lbs of small clams (manila clams are the best!)
  • Instructions:

    1. Prep the Veggies: Slice the Leeks & Fennel bulb into small pieces. Quarter the Belgium endive. Use a garlic press to mince/press the garlic.
    2. In a large pot add the bottle of white white & vegtables. Bring to a simmer. Add the clams and cover the pot.
    3. Let cook for apx 10-15 minutes, or until at least 90% of the clam shells have opened. If after 15 minutes clam shells are still closed please remove those clams (they were bad and you dont’ want to eat them!)
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