Ingredients
Scale
- 3 lb fresh clams, in-shell
- 3 tbsp tomato sauce
- 1/4 cup + 2 tbsp extra-virgin olive oil
- 4 garlic cloves
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 4 slices of country bread
Instructions
- In a large bowl of cold water and sea salt, let clams soak for 2 hours to purge sand. Scrub under cold running water and then rinse a few times until water runs clear.
- Place them in large pot covered with a lid and cook over medium-low heat for about 2-3 minutes until open. Shell all but a few and set aside. Strain cooking liquid and stir in tomato sauce until dissolved.
- Heat 1/4 cup extra-virgin olive oil in a large pan, add 3 whole garlic cloves and cook until golden. Discard garlic, add shelled clams, minced parsley, clam/tomato liquid, white wine, salt and black pepper, and cook at medium heat for 5-6 minutes.
- Meanwhile, drizzle 1 tablespoon olive oil over the bread slices, and toast them in the oven at 350 degrees for 6-7 minutes. While hot, rub with the remaining garlic clove and set aside.
- Divide the soup into 4 bowls, add the reserved whole clams, drizzle with 1 tablespoon extra-virgin olive oil and serve with a slice of toasted bread.