How to make tomato clam soup, recipe with parsley, extra-virgin olive oil, garlic and dry white wine, to be accompanied with toasted croutons in the oven.
Ingredients for 4 people
- A kilo and a half of clams
- 1 clove of garlic
- A quarter of a glass of extra virgin olive oil
- 1 glass of dry white wine
- 1 box of peeled tomatoes
- abundant chopped parsley
- salt and pepper
- toasted croutons in the oven
How to make tomato clam soup
Thoroughly wash the clams under running water, then put them in a pan with half a glass of wine, cover and let them open on high heat.
Remove the molluscs, put them in a container and repeatedly filter the liquid remaining on the bottom of the pan with a fine gauze, then add it to the molluscs.
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Pass the peeled tomatoes through a sieve and pour the past in a bowl.
Put a pan on the heat with the oil and garlic.
When the garlic is colored, remove it and pour the tomato puree, salt, pepper and plenty of chopped parsley.
Mix and add the clams with their liquid, the remaining wine and two glasses of hot water.
Cover and cook over medium heat for about ten to fifteen minutes.
Pour the soup into a bowl and serve on the table with the toasted croutons in the oven.
