Italian clam soup

Italian clam soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
60ml olive oil
1 onion, chopped
1 garlic clove
3 anchovy fillets, chopped
1 tablespoon parsley, chopped
125ml dry red wine
1 tablespoon tomato paste
375ml water, warmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
290g tinned clams, drained
1 teaspoon fresh oregano, chopped
8 thin slices italian bread, fried in olive oil

Method

  1. Heat 60 ml oil in a large saucepan, add onion and whole garlic clove and fry until brown. Discard garlic. Add anchovies, parsley and wine to oil and cook for 5 minutes.
  2. Stir in tomato paste, water, salt and pepper and cook for 3–4 minutes. Add clams and oregano and cook for 2 minutes longer. Place 2 slices fried bread in each soup dish and pour hot soup over them.
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