Clam Soup, Italian Style
36 small hard-shelled clams
1/4 cup olive oil
1 large clove garlic, minced
3 lbs firm, fresh, ripe tomatoes, coarsely chopped
1/2 cup dry white wine
1 cup boiling water
4 slices Italian bread, toasted
1/4 cup chopped fresh parsley
Scrub clams under cold running water. Set aside.
Place oil and garlic in 2-quart bowl and cook in microwave on high (600-700 watts) 45 seconds. Stir in tomatoes and wine and continue to cook 10 minutes. Set aside, covered.
Place clams and boiling water in shallow baking dish. Cook on high (600-700 watts), removing clams with tongs or slotted spoon as soon as they open; cooking past this point makes them tough. Continue to cook until all clams open; discard any that do not.
Strain clam juice into tomato sauce thorugh fine sieve lined with dampened cheesecloth. Cook 2 to 3 minutes, until broth is boiling. Stir in clams.
Place 1 slice of bread in each wide-brimmed soup plate. Ladle clam soup over bread and sprinkle with parsley. Serve at once.
Serves 4.
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