Clam Soup
calories: low
category: soup
cost: medium
difficulty: easy
preparation time: 50
Ingredients
Clams 1 kg.
Coarse grained semolina 150 gr.
Peeled tomatoes 500 gr.
Garlic 3 cloves
Broth 2 litres
Extra-virgin olive oil 2 decalitres
Salt to taste
Pepper to taste
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Wine Tips
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Coarse grained semolina 150 gr.
Peeled tomatoes 500 gr.
Garlic 3 cloves
Broth 2 litres
Extra-virgin olive oil 2 decalitres
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Bring the broth to a boil and then add the semolina a little at a time to avoid lumps from forming and let it cook for 20 minutes stirring all the time. Peel the garlic cloves, crush them and sauté them in an earthen-ware pot in the oil. Remove them and add the chopped peeled tomatoes. Salt and pepper the soup and cook for a further ten minutes.
Wash the clams thoroughly under running tap water and add them to the sauce. Put the chopped parsley in and stir well. Keep the soup on the fire until the valves open. Add it all to the semolina and stir. Put it into the soup plates and serve. The Chef's tips Malvasia di Cagliari is a light golden 14/15 ° dry wine to be served at 10/12 ° C. Curiosity Clams are used in many types of fish soups all over Italy. The best kind are the smaller ones.
Wash the clams thoroughly under running tap water and add them to the sauce. Put the chopped parsley in and stir well. Keep the soup on the fire until the valves open. Add it all to the semolina and stir. Put it into the soup plates and serve.
