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Zuppa Di Vongole

Zuppa Di Vongole recipe image
This Mediterranean soup features Olive oil, Finely chopped garlic, Dry white wine, Firm ripe tomatoes, peeled. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 247.4
Dietary: Gluten-free
Description
This Mediterranean soup features Olive oil, Finely chopped garlic, Dry white wine, Firm ripe tomatoes, peeled. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 tablespoon Olive oil
  • 1 teaspoon Finely chopped garlic
  • 6 tablespoon Dry white wine
  • 3 pound Firm ripe tomatoes, peeled,
Directions
  1. 1
    Seeded, gently squeezed of Excess juice, and coarsely Chopped 2 Dozen small hard-shell clams In their shells 1/2 pt Boiling water 3 1/2 tb Finely chopped fresh parsley
  2. 2
    Heat the olive oil in a heavy, medium-sized saucepan.
  3. 3
    Add the garlic and cook, stirring over a moderate heat for about 30 seconds.
  4. 4
    pour in the wine, add the tomatoes, and bring to a boil.
  5. 5
    Then reduce the heat and simmer the sauce, partially covered, for 10 minutes.
  6. 6
    Meanwhile, scrub the clams thoroughly and drop them into about 1/8 inch of boiling water (approx.
  7. 7
    /2 pint) in a large, heavy pan.
  8. 8
    Cover tightly and steam the clams over high heat for 5 to 10 minutes, until they open.
  9. 9
    Transfer the clams, still in their shells, to 4 large heated soup plates using a perforated spoon.
  10. 10
    Strain all the clam juice in the pan through a fine sieve lined with cheesecloth into the simmering tomato sauce.
  11. 11
    Cook for 1 to 2 minutes, then pour the soup over the clams and sprinkle chopped parsley on top.
  12. 12
    Serve at once

Nutrition Facts

Servings 4

Amount Per Serving
Calories 247.4kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 18.1mg1%
Total Carbohydrate 14.3g5%
Dietary Fiber 4.1g17%
Sugars 9.0g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chopped, dry, finely, firm, garlic, mediterranean, oil, olive, peeled, ripe, seafood, simmering, soup, steaming, title, tomatoes, vegan, vongole, white
Read it online: https://www.chefs-mate.com/recipe/zuppa-di-vongole/