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Zuppa Di Vongole (Clam Soup)

Zuppa Di Vongole (Clam Soup) is a soups recipe made with Clams Qt Fish Stock, White Wine X Peeled, Leek X Small Bunch Marjoram, Onion X Leaf Of Celery, and Garlic X Crusts Of Bread. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 48 pc
• 3/4 bottle
• 1 pc
• 1 pc
• 1 clove

Method (preview)

1. 1

   Pour over them three-quarters of a bottle of white wine and let them cook until they have opened.

2. 2

   Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery.

3. 3

   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.

4. 4

   Serve separately small croutons of bread fried in oil."