Clam Soup

Zuppa di vongole

This is the most divine soup! Very very tasty. Great with crusty bread and a glass of wine. I didn't add salt because the stock was salty enough, but check just in case. This is great as a starter, light lunch or second course. I used prepared stock but you could keep and sieve the water from the clams instead. Using prepared stock makes this a super quick, tasty and elegant dish! Ingredients 4 people:

1. 1 kilo of fresh live clams

2. Handful cherry tomatoes

3. 500 ml hot fish or vegetable stock

4. Clove garlic

5. Fresh or dried chilli peppers to taste, I used fresh

6. Olive oil

7. Fresh parsley

Method:

1. Wash clams well in plenty of fresh water.

2. Tap each one open side down on the counter to remove any grit or sand.

3. Rinse again in fresh water and drain well.

4. Add a little oil in a large pan or wok.

5. Add the clams.

6. Cover and turn up the heat. When they've opened and released their natural water, drain and set a side. Should take about 2-3 mins.

7. Add garlic to the same wok with some more oil. Cook for 2 mins.

8. Add chopped cherry tomatoes, some parsley and the chopped chilli. Cook for 2-3 minutes.

9. Add the clams back to the pan.

10. Mix and simmer for 2-3 mins. Remove garlic.

11. Serve with more parsley and crusty bread.