MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Clam Soup
Categories:
Yield: 4 Servings
24 Cherrystone clams
Cold water
3 tb Olive oil
2 Cloves garlic; minced
4 c Coarsely chopped skinned
.. tomatoes
1/4 c Dry white wine
1 c Water
1/4 c Chopped parsley
Wash and scrub clams well; discard any that are
open. Soak clams for 30 minutes in cold water to
cover. Heat oil in large saucepan. Add garlic;
sauté 1 minute. Add tomatoes and wine; bring to a
boil. Reduce heat to low and simmer for 15
minutes. Keep warm while clams cook. Bring water
to boil in large fry pan or Dutch oven with close
fitting lid. Drain clams well, then place in pan.
Cover and steam for 5-10 minutes until clams open.
Discard any that don't. Place clams in shells in
heated soup bowls. Strain clam broth through
cheesecloth. Combine clam broth and tomato sauce;
mix well, then pour over clams. Sprinkle with
parsley and serve.
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