Littleneck Soup

 

 

This recipe is a ‘Heart Smart’ rendition of the Italian Zuppa di Vongole.

Serves 10 or more.

 

 

Ingredients

 

100 littleneck clams 1 Jumbo head garlic, minced small

1½ onion, small diced

15 small fresh red tomatoes, concasse (just the meat), medium diced or 12 large Concasse-core, scored, blanched, shocked, peeled, and seeded

3 quarts clam juice, bottled or canned

As needed: good olive oil, salt and pepper

Garnish

Limes sliced thin

I bunch parsley, chopped fine

 

 

 

 

 

Preparation

 

Step 1

Heat to a medium high temperature a large round sauté pan with high sides (a rondeau). Add olive oil to coat the bottom.

 

Step 2

When that gets good and hot add diced onions

 

Step 3

Sauté quickly, then add minced garlic, stirring all the time.

 

Step 4

After the onions have turned translucent add tomatoes. Sauté for 2-3 minutes.

 

Step 5

Add the clam juice and raise the heat to a boil.

 

Add clams. Use tongs to remove clams as they open and put in a container.

 

After all the clams have opened, return them to the cooking pan, salt and pepper to taste.

 

Serve immediately. Place 10 clams in a large, heated bowl, ladle broth and veggies over the clams. Garnish with a twisted lime slice and parsley.

 

 

 

From the Bay Creek Resort and Club (Aqua Restaurant) in Cape Charles, on Virginia’s Eastern Shore.