CLAM SOUP
This is my version of the "soup" that was on the menu of The Mooring restaurant that was the first dish I ever attempted to replicate at home. It is super easy and makes for a great light meal along with a salad and, of course, focaccia for soaking up the tasty broth. Serve 6 clams apiece for a delicious starter.
Ingredients
- 1/4 Cup Extra Virgin Olive Oil
- 1 Medium Onion, finely chopped 1 cup
- 2 TBSP Garlic, minced 4 large cloves
- 1 1/2 tsp Crushed Red Pepper Flakes
- 1 1/2 tsp Basil dried
- 1 1/2 tsp Oregano dried
- 1 1/2 Cups White Wine
- 1 Can Chopped Tomatoes & Juices
- 48 Littleneck Clams about 4 pounds
- 1/4 Cup Chopped Flat Parsley 1/2 bunch
- 1/2 tsp Freshly Ground Black Pepper
Instructions
- Sweat the onion in the olive oil over medium heat until translucent, about 5 minutes.
- Add the garlic, pepper flakes, basil and oregano and cook for one minute, stirring constantly, until the garlic is fragrant but doesn't brown.
- Add the clams and white wine, cover and increase the heat to high to bring to a boil. Once boiling, reduce the heat to medium and allow to cook for 3-4 minutes until the clams just start to open.
- Add the tomatoes and their juice, 2 TBSP of the parsley, the pepper and stir to incorporate. Replace the cover and cook for another 2-3 minutes until the clams have fully opened.
- Place 12 clams in soup/pasta bowls and ladle the "soup" over. Sprinkle with parsley and serve immediately with Rosemary Focaccia for dunking and a salad.
Notes
KTINA'S TIPS
- Soak the clams in cold water for 15-30 minutes before cooking to allow them to release any sand.
- I don't add salt, as I think the clams are naturally salty enough.
- Make sure to serve immediately after the clams have fully opened, as the clams will become rubbery if left to cook longer.
- Discard any clams that don't open.
- Add more or less crushed pepper flakes depending on your palate for spice.