This recipe is a ‘Heart Smart’ rendition of the Italian Zuppa di Vongole.
Serves 10 or more.
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
Limes sliced thin
I bunch parsley, chopped fine
Heat to a medium high temperature a large round sauté pan with high sides (a rondeau). Add olive oil to coat the bottom.
When that gets good and hot add diced onions
Sauté quickly, then add minced garlic, stirring all the time.
After the onions have turned translucent add tomatoes. Sauté for 2-3 minutes.
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.