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Title: ZUPPA DI VONGOLE (CLAM SOUP)
Categories: Fish, Soups
Yield: 4 servings
48 Clams
3/4 Bottle white wine (1 liter)
Leek
Small onion
Clove garlic
1 qt Fish stock
Peeled, chopped tomato
Small bunch marjoram
Leaf of celery
4 x Crusts of bread (croutons)
From the Grand Dictionnaire de Cuisine, 1873: via
Elizabeth David's ITALIAN FOOD. "Into a saucepan put
4 dozen *vongole* or small clams (cockles or mussels
can be used as well). Pour over them three-quarters
of a bottle of white wine and let them cook until they
have opened. 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. 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. Serve separately small croutons of bread
fried in oil."
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