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Clam Soup
Clam Soup
(Brodetto di Vongole)
 
 
Ingredients:
 
For the Fish Stock:
2 and 1/4 lbs (1 kg) white fish (or white fish heads and bones with the gills removed)
1 onion, chopped
1 carrot, sliced
1 celery stick, sliced
1 fresh thyme sprig
1 fresh flat-leaf parsley sprig
1 tablespoon black peppercorns, moderately crushed
Salt

For the Soup:
4 pounds small clams in shells
2 cups dry white wine
2 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
4 anchovy fillets, chopped
2 ripe tomatoes, seeded and diced
1/4 cup red wine vinegar
One (15-ounce) can imported Italian plum tomatoes with juice, put through a sieve or food mill to remove the seeds
Salt and pepper to taste
2 tablespoons chopped parsley
8 slices Italian bread, toasted
 
Directions:
 
Prepare the Fish Stock:
Pour 3 pints (2 liters) of water into a large saucepan, add the onion, carrot, celery, herbs, and peppercorns and season with salt.

Gradually bring to a boil, then lower the heat and simmer for about 30 minutes.

Remove from the heat, leave to cool, then add the fish (the water should just cover the fish).

Return to the heat, bring just to a boil, then lower the heat and simmer for another 20-25 minutes.

Remove from the heat and let the fish cool in the stock for a stronger flavor.

Strain the stock.

Leave to cool slightly, then strain.

Prepare the Soup:
Soak the clams in cold salted water 20 minutes, then rinse and scrub thoroughly under cold running water.

Put the clams in a large skillet.

Add the wine and 1 tablespoon of the olive oil and cover the skillet.

Cook over high heat until the clams open.

With a slotted spoon, transfer the clams to a bowl.

Discard any clams that do not open.

Strain the liquid through paper towels to remove any sand, and set aside.

Wipe the skillet with paper towels and add the remaining olive oil.

Heat the olive oil and add the garlic and anchovies.

Cook over medium heat until the garlic begins to color, about 1 minute.

Add the diced tomatoes and cook, stirring, 2 to 3 minutes.

Add the vinegar; cook until it is almost all evaporated.

Add the fish broth, the strained tomatoes and reserved clam liquid.

Season with salt and pepper.

Cook uncovered over medium heat, stirring, 6 to 8 minutes.

Stir in the parsley and add the clams.

Cook briefly until clams are well coated with the sauce, about 1 minute.

Serve with the Italian bread. Makes 4 servings.
 
That's it!
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