Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, zuppa alle vongole - clam soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Zuppa alle vongole - clam soup is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Zuppa alle vongole - clam soup is something that I’ve loved my whole life. They are nice and they look fantastic.
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. The clams release some water, which is the base for the soup. Add a generous splash of white wine.
To begin with this recipe, we must prepare a few ingredients. You can have zuppa alle vongole - clam soup using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Zuppa alle vongole - clam soup:
- Take 1 kilo of clams
- Make ready Handful cherry tomatoes
- Get 500 ml fish stock
- Take Clove garlic
- Make ready to taste Fresh or dried chilli
- Take Olive oil
- Prepare Fresh parsley
River Café co-founder Ruth Rogers explains how to make zuppa alle vongole - clam soup. Scrub the clams and rinse carefully under running water. 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.
Steps to make Zuppa alle vongole - clam soup:
- 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
- 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
- Add garlic to the same wok with some oil. Cook for 2 mins. Add chopped cherry tomatoes, some parsley and chilli
- 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
- Add the clams. Mix and simmer for 2-3 mins. Remove garlic
- Serve with more parsley and crusty bread :)
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". Return soup to saucepan and place over medium heat. Bring to a simmer, then add clams. Zuppa Di Ceci E Vongole (chickpea And Clam Soup)Delicious.
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